Easy Cheesy Crumbed Chicken with Veggie Chips

Easy Cheesy Crumbed Chicken with Veggie Chips

Ready in 40 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, November 14, 2021.
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Juicy with a crispy exterior! Savour the flavour of this dish and you might just find yourself asking for more!

Ingredients

Chips

  • 1200g potatoes, cut into chips
  • 4 carrot, cut into chips
  • 1 drizzle of oil

Crumb

  • 2 courgette, grated
  • 100g baby spinach, chopped
  • 90g cheese, grated
  • 100g breadcrumbs
  • 1/2 tsp salt
  • 3 Tbsp butter, melted

Chicken

  • 900g free range chicken breasts, cut into steaks
  • 1 drizzle of oil

To Serve

  • 1/3 cup tomato sauce

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut potatoes and carrot into chips and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast for about 15 minutes. Combine chips onto one tray and roast for further 10 minutes, until golden. Reserve second tray.
  3. Melt butter in microwave. Chop spinach and grate courgette and cheese. Add to a medium bowl with breadcrumbs, melted butter and salt. Mix well and set aside.
  4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Heat oil in a large fry-pan on high heat and cook chicken for about 2 minutes each side, until golden. Place chicken on reserved tray, leaving a 2cm gap between pieces. Season with salt and pepper and scatter crumb mix evenly over tray.
  5. When chips have 10 minutes cook time remaining, cook chicken on upper oven rack for 10 minutes. Switch oven to high grill and grill for about 2 minutes, until crumb is golden and chicken is cooked through. Keep an eye on the crumb to ensure it doesn’t burn.
  6. Chicken and chips with tomato sauce.

Nutritional Information

Energy 2153 kj
515 kcal
Protein 44.3g
Carbohydrate 41.6g
Fat 17.7g