PAN-FRIED CHICKEN WITH FETA PEA CRUSH AND KUMARA CHIPS

Serves 4 Ready in 35 minutes

Ingredients

Chips

■ 800g kumara, cut into chips ■ 1 drizzle of oil

Crush

■ 1 broccoli, finely chopped

■ 50g feta cheese, crumbled

■ 250g frozen peas

Chicken

■ 600g free-range chicken breasts, cut into steaks

■ 3 Tbsp plain flour

■ 1 tsp lemon pepper seasoning

■ 1 drizzle of oil

■ 1 tsp butter

Sauce

■ 1 garlic clove, minced (optional)

■ 3 Tbsp mayonnaise

■ 125g lite sour cream

Method

Preheat oven to 220C (or 200C fan bake). Bring a medium pot of salted water to the boil.

Prep and cook chips: Cut kumara into chips and toss on 1-2 lined oven trays with oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender. Turn once during cooking.

Prep and cook crush: Finely myfoodbag.co.nz through feta and cover to keep warm.

Prep chicken: Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add flour and lemon pepper seasoning to a medium bowl and toss chicken through to coat, dusting off excess as you go.

Cook chicken: Heat oil and butter in a large fry-pan on medium-high heat and cook chicken for 3-5 minutes each side, until cooked through. Rest for a few minutes, before slicing.

Prep sauce: Mince garlic. Mix mayo, sour cream and garlic together in a small bowl.

Serve: Chips with chicken, sauce and feta pea crush on the side.