Auckland City Harbour News - - OUT & ABOUT -

800g pota­toes, scrubbed and diced 2cm

3 spring onions


1 car­rot

1 ta­ble­spoon mus­tard (eg, Di­jon, whole­grain)

3 ta­ble­spoons sour cream 2 ta­ble­spoons mayo

600g skin­less, bone­less chicken breasts

cup flour sea­soned with 1 tea­spoon salt

1 egg

2 ta­ble­spoons milk

11⁄ cups fine bread­crumbs

35g Parmesan cheese, grated To serve: 3-4 ta­ble­spoons tomato rel­ish or tomato sauce (op­tional).

Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Pre­heat bar­be­cue hot plate to medium (if us­ing).

Toss pota­toes with a lit­tle oil on first pre­pared tray. Sea­son with salt and pep­per and roast for 25-30 min­utes, un­til ten­der and golden brown. Turn once dur­ing cook­ing. Re­move from oven and al­low to cool slightly.

While pota­toes are cook­ing, pre­pare the rest of the slaw. Thinly slice spring onions; thinly slice cab­bage un­til you have about 31⁄ cups worth; grate car­rot. Place all in a large bowl.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make 2 thin steaks. Place sea­soned flour in a bowl, whisk egg with milk in a sec­ond bowl and place bread­crumbs in a third bowl. Coat each piece of chicken first in flour, then egg mix­ture, then bread­crumb mix­ture, shak­ing off ex­cess as you go. Place on a clean, dry plate.

Heat a lit­tle oil in a large fry­pan on medium heat. Cook chicken, in batches, for 3-4 min­utes each side (de­pend­ing on thick­ness), or un­til cooked through. Wipe pan out be­tween batches and add ex­tra oil. Re­move from pan and place on sec­ond pre­pared tray.

Turn oven grill to high heat and po­si­tion oven rack to­wards top of oven. Top chicken with cheese and grill (on top rack of oven) for 1-2 min­utes, un­til cheese is melted. Al­ter­na­tively, cook crumbed chicken on bar­be­cue hot plate and place cheese on top for the fi­nal 1-2 min­utes of cook time to melt. While chicken is cook­ing, add cooked pota­toes and all re­main­ing po­tato slaw in­gre­di­ents to bowl with slaw veges. Toss to com­bine and sea­son to taste.

To serve:di­vide cheesy crumbed chicken be­tween plates, top with your favourite tomato rel­ish or sauce (if us­ing) and serve po­tato slaw on the side.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.