with tomato side salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Breadcrumbs
1 pack(s)
Salad Leaves
40 grams
Tomato
2 unit(s)
Balsamic Glaze
1 sachet(s)
Diced Sweet Potato
200 grams
Coleslaw Mix
120 grams
Aioli
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Add the sweet potato chunks to a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
- Cut the tomato into 2cm chunks.
- Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
- Season to taste with salt and pepper.
- In a bowl, season the breadcrumbs with salt and pepper.
- Slice through the chicken to make thin steaks. Season the chicken with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Spread half the aioli over each breast until completely coated.
- One at a time, press each chicken breast into the breadcrumbs, repeating on all sides to achieve an even crust.
- Place a large pan over medium-high with a good glug of oil.
- Add the chicken and pan fry until brown and crispy, 3-6 mins on each side.
- Once cooked, remove from the pan and cover to keep warm.
- Add the coleslaw mix and remaining aioli to a bowl and mix to combine.
- Divide the sweet potato chunks between plates.
- Serve crumbed chicken, tossed salad, coleslaw and sweet chilli sauce alongside.
2422
kJ
Energy (kJ)
579
kcal
Energy (kcal)
20.8
g
Fat
2.5
g
of which saturates
54.7
g
Carbohydrate
16.1
g
of which sugars
6.7
g
Dietary Fiber
45.1
g
Protein
0
mg
Cholesterol
3.63
g
Salt
with tomato side salad, coleslaw and sweet chilli sauce
