 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1.5
|
4 Medium chicken breasts
Plain flour for dusting
60g Wholemeal breadcrumbs
2tbsp Grated Parmesan cheese
2 Medium eggs, beaten
Low-cal spray oil
Salt and freshly ground pepper
Flat - leaf parsley sprigs to garnish
450g Potatoes, peeled and cut into chunks
4 Tsp Olive oil
4 Spring onions, chopped
Juice of 1 lemon
A handful of parsley, chopped
Cut the chicken breasts in half horizontally so you end up with 8 thin ones. Place them between 2 sheets of grease proof paper or clingfilm and flatten with a rolling pin until they are 5mm thick. Dust them with flour on both sides and then dip them into the beaten eggs and lastly the breadcrumbs and Parmesan. Cook the potatoes in a pan of salted boiling water for about 15 minutes until tender but not mushy. Drain well, then put them back in the pan with the olive oil and crush lightly with a fork. Stir in the spring onions, lemon juice and parsley. Season with salt and pepper. While the potatoes are cooking, lightly spray a large non-stick frying pan with oil and set over a medium to high heat. When it’s hot, add the chicken breasts in batches and cook for 3–4 minutes each side until cooked right through and golden brown and crisp. Remove to a plate lined with kitchen paper. Serve the hot chicken, garnished with parsley, with the crushed potatoes and some salad or green vegetables.
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