Crumb-coated chicken breast
Jazz up your crumbing mix by adding chopped fresh or dried herbs, or spices like smoked paprika.
800g red kumara, scrubbed (leave skin on), diced 2-3cm
1 teaspoon runny honey or maple syrup
1 head broccoli, cut into small florets 3 handfuls baby spinach leaves 1 orange, peeled and thinly sliced or cut into segments
1⁄ red onion, finely sliced
Juice of 1⁄ a lemon
600g skinless chicken breasts
1⁄ cup flour seasoned with 1
1 egg 2 tablespoons milk
1 1⁄ cups panko breadcrumbs
1 tablespoon rosemary chicken spice mix* (see below)
Creamy tomato mayo:
2 tablespoons tomato sauce 2 tablespoons mayonnaise 2 tablespoons natural unsweetened yoghurt
Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Bring a full kettle to the boil.
Toss kumara with a drizzle of olive oil and honey or maple syrup on prepared tray. Season with salt and pepper and roast for 20-25 minutes, until tender and golden. Turn once during cooking. Remove from oven and allow to cool slightly.
While kumara cooks, prepare chicken. Pat breasts dry with paper towels and cut horizontally into thinner steaks – to do this, place one hand flat on top of one chicken breast and use a knife in your other hand to slice through horizontally, trying to keep equal thickness on either side, to make 2 thin steaks.
Place seasoned flour in a bowl; whisk egg with milk in a second bowl; mix breadcrumbs with rosemary chicken spice mix in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go.
Heat a drizzle of oil in a large
CRUMBED CHICKEN WITH KUMARA, ORANGE AND BROCCOLI SALAD AND CREAMY TOMATO MAYO
If you’re crumbing chicken breast, it helps to cut the chicken breast in half horizontally creating thinner chicken steaks that will cook quicker in the pan.