Crumb-coated chicken breast

Kapi-Mana News - - BACKYARD BANTER -

Jazz up your crumb­ing mix by adding chopped fresh or dried herbs, or spices like smoked pa­prika.


Salad: 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

4 Juice of 1⁄ a lemon

2 Crumbed chicken: 600g skin­less chicken breasts 1⁄ cup flour seasoned with 1

3 tea­spoon salt 1 egg 2 ta­ble­spoons milk 1 1⁄ cups panko bread­crumbs

2 1 ta­ble­spoon rose­mary chicken spice mix* (see be­low) Creamy tomato mayo: 2 ta­ble­spoons tomato sauce 2 ta­ble­spoons may­on­naise 2 ta­ble­spoons nat­u­ral unsweet­ened yo­ghurt To make: Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Bring a full ket­tle to the boil. 1. 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. 2. 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. 3. 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. 4. Heat a driz­zle of oil in a large

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