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Parsley and parmesan crusted chicken
Parsley and parmesan crusted chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 60ml olive oil
  • 3.75 gm smoky paprika
  • 14.40 gm honey
  • salt and pepper
  • 500g sweet potato (kumara), peeled, cut into wedges
  • 4 chicken breast fillets, halved horizontally
  • plain flour
  • 2 eggs, lightly beaten
  • 40.00 ml finely chopped flat-leaf parsley
  • 45g breadcrumbs
  • 20g parmesan
Instructions:
  • Preheat oven to 190°C. In a small saucepan over low heat, combine oil, paprika, and honey until fully mixed. Season to taste with salt and pepper.
  • In a large bowl, toss sweet potato with the oil mixture until evenly coated. Transfer to a baking tray lined with non-stick baking paper and bake at 350°F for 30 minutes, or until golden brown and tender.
  • To prepare the chicken, set up a breading station with three bowls: one with plain flour, one with beaten egg and parsley, and one with breadcrumbs, parmesan, salt, and pepper.
  • Coat the chicken in flour, shake off excess. Dip in egg mixture, then breadcrumb mixture, pressing to coat evenly. Refrigerate fillets on lined baking tray for 10 minutes.
  • Take the chicken out of the fridge. Heat a bit of oil in a large non-stick pan over medium heat. Cook in batches for 2-3 minutes per side until fully cooked. Serve with sweet potato wedges.

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