Parsley-Parmesan Crusted Chicken
Parsley-Parmesan Crusted Chicken
Ingredients
For the Sweet Potato
- 1/4 cup (60ml) olive oil
- 1 1/2 tsp smoky paprika
- 2 tsp honey
- salt and pepper
- 500g sweet potato (kumara), peeled, cut into wedges
For the Chicken
- 4 chicken breast fillets, halved horizontally
- plain flour
- 2 eggs, lightly beaten
- 2 tbsp finely chopped flat-leaf parsley
- 3/4 cup (45g) dry breadcrumbs
- 1/4 cup (20g) finely grated parmesan
Instructions
- 1
Preheat oven to 190°C. Place the oil, paprika and honey in a small saucepan over low heat and stir until well combined. Season with salt and pepper to taste.
- 2
Place the sweet potato in a large bowl and drizzle with the oil mixture, tossing to evenly coat. Place sweet potato on a baking tray lined with non-stick baking paper and bake for 30 minutes or until golden brown and tender.
30 min - 3
Meanwhile, to prepare the chicken, place some plain flour in a large bowl. Place the egg and parsley in another bowl, and the breadcrumbs, parmesan, salt and pepper in a third bowl.
- 4
Toss the chicken in the flour and shake off any excess. Dip each chicken piece in the egg mixture, draining off any excess egg, then dip into the breadcrumb mixture, pressing the crumbs onto the chicken to coat evenly. Place the fillets on a baking tray lined with non-stick baking paper and refrigerate for 10 minutes.
10 min - 5
Remove chicken from the fridge. Heat a little oil in a large non-stick frying pan over medium heat. Cook in batches for 2-3 minutes each side or until cooked through. Serve the chicken with the sweet potato wedges.
