Name: Crispy chicken with tomato chutney
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 gram potato crisps, crushed; 3/4 cup grated parmesan cheese; 1/3 cup dried breadcrumbs; 2 eggs; 2 tablespoon milk; 4 chicken breasts; 1/2 cup plain flour; 2 tablespoon olive oil; 150 gram green beans, blanched; 150 gram yellow beans, blanched; 150 gram sugar snap peas, blanched; Tomato chutney; 2 teaspoon oil; 1 small red capsicum, seeded, finely chopped; 1 400g can diced tomatoes; 1/4 cup brown sugar; 1 tablespoon balsamic vinegar

Crispy chicken with tomato chutney

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

200 gram potato crisps, crushed

3/4 cup grated parmesan cheese

1/3 cup dried breadcrumbs

2 eggs

2 tablespoon milk

4 chicken breasts

1/2 cup plain flour

2 tablespoon olive oil

150 gram green beans, blanched

150 gram yellow beans, blanched

150 gram sugar snap peas, blanched

Tomato chutney

2 teaspoon oil

1 small red capsicum, seeded, finely chopped

1 400g can diced tomatoes

1/4 cup brown sugar

1 tablespoon balsamic vinegar

Method

1.Preheat oven to moderate, 180°C.

2.In a large bowl, combine crushed crisps, parmesan and breadcrumbs. In a separate bowl, whisk together eggs and milk.

3.Cut chicken in half lengthways. Dust in flour, shaking off excess; dip into egg mixture. Coat chicken in crumbs, pressing firmly to coat. Chill 15 minutes.

4.To make tomato chutney, in a medium frying pan, heat oil on high. Saute capsicum 4-5 minutes, until tender. Add tomatoes, sugar and vinegar. Simmer over low heat 10-12 minutes, until thickened. Season to taste.

5.Meanwhile, heat oil in a large frying pan on high. Fry chicken in batches over high heat until browned all over. Transfer to a baking dish; bake 5-10 minutes, until cooked through.

6.Serve chicken with tomato chutney and mixed beans and peas.

To reduce fat, arrange chicken on a baking tray and spray with oil. Bake in a moderate oven, 180°C, 20-25 minutes, or until golden and cooked through.
Note

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