Crusted Chicken
Ingredients
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- 4 x chicken breasts
- 4 x sweet potatoes
- 1 or 2 eggs, beaten
- Lavender & Lime Dukkah Spices
- Salt & Pepper
- Olive Oil
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Directions
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[dropcap]1[/dropcap]Preheat the oven to 200C.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]2[/dropcap]Peel and cut the sweet potatoes into wedges. Coat them in olive oil and season with salt & pepper. Put them into the oven and flip them occasionally. Cook until the edges are crisp & brown.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]3[/dropcap]Tenderise the chicken with a meat mallet (if you have one) and cut into even strips.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]4[/dropcap]Beat the egg in a shallow dish and pour some Dukkah onto a bread board. (Add more as you go to avoid wasting any.) Dip the chicken strips into the egg and then coat with Dukkah. Allow to stand for a few minutes to set.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]5[/dropcap]Pour some olive oil into a frying pan and heat it slowly to a medium heat. Put the coated chicken into the frying pan and fry slowly so that the chicken has time to cook through without burning the crust.
Tip: Use Lavender & Lime Poppy Seed Dressing as a dipping sauce.
