LSA-Crumbed Chicken with Smoky Tomato Dipping Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of olive oil on prepared tray, season with salt and pepper and roast for about 15 minutes. Remove tray from oven, toss through broccoli, courgette and roast a further 8 minutes, until broccoli is just cooked and kumara is tender. Toss through dried cranberries.
3. While kumara is roasting, melt butter in a small pot on low heat. Add onion and smoked paprika and cook for 3–4 minutes, until onion is soft. Add vinegar, tomato sauce, brown sugar, Worcestershire/soy sauce and salt. Bring to a boil, reduce heat to low and simmer about 5 minutes, until thickened.
4. While sauce is cooking, prepare the chicken. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two steaks.
5. Place seasoned flour into a shallow bowl, whisk egg with milk in another bowl and place LSA into a third bowl. Coat chicken first in flour, then egg, then lightly coat in LSA, shaking off excess as you go.
6. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on a low-medium heat. Fry chicken, in batches, for 2–3 minutes each side. Season with salt and set aside to rest for about 3 minutes, before slicing thickly. Remove veggies from oven and gently toss through spinach and parsley.
7. Divide roasted kumara and broccoli between plates and top with slices of LSA-crumbed chicken. Serve a dollop of smoky tomato dipping sauce on the side.