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Broccoli and Brussels sprouts with salami crumbs and pan-fried chicken
Broccoli and Brussels sprouts with salami crumbs and pan-fried chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savor seasonal veggies with crispy salami crumbs on top and juicy chicken breast.
Ingredients:
  • 60g ciabatta, coarsely chopped
  • 100g mild Hungarian salami, from the deli, finely chopped
  • 62.50 ml sage leaves
  • 56.88 gm olive oil
  • 350g broccoli, trimmed, cut into 2cm-thick slices
  • 300g brussels sprouts, trimmed, halved
  • 1/4 brown onion, thinly sliced
  • Pan-fried RSPCA Approved Chicken Breast Fillets, thickly sliced, to serve
Instructions:
  • Preheat your oven to a crispy and perfect 220C (200C for a little extra oomph with the fan).
  • Combine half of the salami, half of the sage, and the bread in a food processor with 1 tablespoon of oil. Pulse until coarse crumbs form.
  • Combine the broccoli, brussels sprouts, onion, remaining salami, sage, and oil in a large bowl. Season well. Transfer to a large roasting pan in a single layer. Roast for 25 minutes, or until the broccoli is nearly tender.
  • 1. Preheat the grill to high heat. Sprinkle the salami crumbs over the roasted vegetables. Grill for 5 minutes or until golden brown. Serve alongside the chicken.

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