DINNER
Crumbed Chicken & Garden Salad
Services 2 Difficulty Medium
A classic meal made tastier, our crumbed chicken will have you back for seconds. Turmeric and paprika add a pop of flavour to this Kiwi favourite. Juicy chicken with a fresh, tangy salad—quick to prepare and delicious!
Ingredients
Crumbed Chicken & Garden Salad
1 Bakers Delight Hi-Fibre Lo-GI White Block Loaf
2 x small chicken breasts, 200g
½ tsp turmeric
½ tsp paprika
4 cups mixed lead salad
2 tbsp homemade vinaigrette dressing
1 tbsp extra virgin olive oil
1 egg
Vinaigrette Dressing
½ cup extra virgin olive oil and ½ cup balsamic vinegar
Pepper and chilli flakes (optional)
1 tsp mustard of your choice eg Dijon
½ lemon, squeezed
Method
STEP 1
Cut off two thick slices from the Bakers Delight Hi-Fibre Lo-Gi Block Loaf and leave on the counter top over night to go hard and “stale” like. Cut the crusty bread into quarters and place in a food processor or blender until breadcrumbs form.
STEP 2
Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in refrigerator
STEP 3
In a medium bowl, whisk together egg and milk
STEP 4
Flatten chicken breast by beating gently with a wooden spoon
STEP 5
In a bowl, combine breadcrumbs with seasoning and mix well
STEP 6
Coat chicken in egg mixture and then press firmly into seasoned crumbs on both sides
STEP 7
To allow crumbs to set, sit crumbed chicken in the fridge for an hour if possible
STEP 8
Heat oil in a medium pan and cook chicken for 2-3 minutes per side until golden brown. Place on a paper towel when removed from the pan
STEP 9
Serve with dressed garden salad
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