Parsley-Crusted Chicken with Kumara Chips and Salad

Parsley-Crusted Chicken with Kumara Chips and Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 28, 2018.

Ingredients

Kumara Chips

  • 800g kumara
  • 1 pack kumara spice mix

Chicken

  • 600g chicken breasts
  • 1 cup panko breadcrumbs
  • 1 bunch parsley, chopped
  • ½ cup flour
  • 1 egg

Salad

  • 2 tsp mustard
  • 100g mesclun salad
  • 2 tomatoes
  • ½ telegraph cucumber

To Serve

  • 3 Tbsp mayonnaise
  • 1 Tbsp sweet chilli sauce

Steps

  1. Cook chips Preheat oven to 220oC. Cut kumara into 1cm chips and toss on a lined oven tray with kumara spice mix and a drizzle of oil. Season and bake for 25 minutes, until golden and tender.
  2. Prep chicken Pat chicken dry and cut into 2cm thick strips and season. In a medium bowl, combine breadcrumbs and parsley. Place flour and a pinch of salt in a second bowl. Whisk egg with 2 Tbsp water in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), until golden and cooked through. Set aside and season.
  4. Make salad Whisk mustard with a drizzle of oil and vinegar in a large bowl. Dice tomatoes and cucumber 1cm. Combine in bowl with dressing along with mesclun. Season.
  5. To finish Combine mayonnaise and sweet chilli sauce in a small bowl. Slice chicken
  6. Serve chicken, chips and salad with sweet chilli mayo for dipping.

Nutritional Information

Energy 2683 kj
641 kcal
Protein 38.2g
Carbohydrate 74.3g
Fat 27.0g