Crispy chicken schnitty, hasselback potatoes with salad & honey mustard dressing
Print RecipeServings: people
Equipment
- 1 Oven tray
- Baking paper
- 2 Shallow bowls
- 1 Plate
- 1 Large bowl
Ingredients
Potatoes
- 2 cloves garlic
- 800 g baby potatoes
- 1 tbsp / 15 ml olive oil
- 1 tbsp barbecue seasoning
Chicken
- 600 g chicken breast skinless, boneless
- ¼ cup / 52 g cornflour
- 1 egg
- 1 cup / 60 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp / 15 ml olive oil
Dressing
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp / 15 ml apple cider vinegar
- 1 tbsp / 15 ml olive oil
Salad
- 2 tomato
- 1 carrot
- 1 cucumber
- 1 cup / 80 g mixed green salad
Instructions
Before you start
- Preheat oven to 220 °C. Line an oven tray with baking paper.
Cook potatoes
- Peel and mince 2 cloves garlic. Make crosswise cuts in each unpeeled potato, being careful not to cut all the way through. Place garlic and potatoes on the prepared oven tray, drizzle with 1 tbsp olive oil and season with 1 tbsp barbecue seasoning. Toss to coat then spread potatoes out, cut side up. Cook in the oven for 20-25 minutes or until tender and golden.
Prep chicken
- Pat 600 g chicken breast dry. Place your hand flat on top of the chicken and slice through horizontally. Add ¼ cup cornflour to a plate or shallow bowl. Whisk 1 egg in a separate shallow bowl, and add 1 cup panko breadcrumbs to a separate plate. Coat the chicken in the flour, then dip into the egg to coat and then press firmly into the breadcrumbs to coat.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add crumbed chicken (cook in batches if needed), and cook for 3-4 minutes on each side, or until golden and cooked through. Transfer to a paper towel-lined plate.
Make dressing
- In a large bowl whisk to combine 1 tbsp wholegrain mustard, 1 tbsp honey, 1 tbsp apple cider vinegar and 1 tbsp olive oil. Season to taste with salt and pepper.
Make salad
- Slice 2 tomato into wedges. Peel and grate or julienne the 1 carrot. Slice 1 cucumber in half lengthways then thinly slice. Add tomatoes, carrot, cucumber and 1 cup mixed green salad to the bowl with the dressing. Toss to coat.
To serve
- Divide the crispy chicken schnitty, hasselback potatoes and salad with honey mustard dressing between plates. Drizzle any leftover dressing over the potatoes.
Nutrition
Calories: 579kcal | Carbohydrates: 65g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 375mg | Potassium: 1834mg | Fiber: 8g | Sugar: 11g | Calcium: 142mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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