Parsley-Crusted Chicken with Kumara Chips and Salad

Parsley-Crusted Chicken with Kumara Chips and Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (3 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 olive oil and vinegar in a large bowl. Dice tomatoes and cucumber 1cm. Combine in bowl with dressing along with mesclun. Season to taste.
  5. To finish Combine mayonnaise and sweet chilli sauce in a small bowl. Slice chicken
  6. To serve Serve salad on the side of chicken and chips with sweet chilli mayo for dipping.

Nutritional Information

Energy 2738 kj
654 kcal
Protein 35.6g
Carbohydrate 63.3g
Fat 32.0g