CHICKEN PARMIGIANA WITH SWEET POTATO FRIES
Ingredients:
- 150g Boneless white meat (chicken breasts, turkey breast, lean pork)
- 250g sweet potato, peeled, cut into fries
- 1 teaspoon cornflour
- 1 teaspoon chili powder
- 1 teaspoon extra virgin olive oil (7g), divided
- 30g breadcrumbs
- 40g grated parmesan
- 10g chopped thyme leaves
- 60g egg whites, lightly beaten
- 1 teaspoon English mustard
- 30g low-fat shredded mozzarella
- Salt and pepper to taste
Tomato And Eggplant Relish:
- 2 garlic cloves, crushed
- 1 tablespoon white wine vinegar
- 150g eggplant, cut into 2cm pieces
- 100g cherry tomatoes
- Salt and pepper to taste
Instruction:
- Preheat the oven to 200°C. Toss sweet potato fries and cornflour in a bowl. Add chili, oil, and salt and pepper to taste, and toss to combine
- Spread the fries onto a baking paper-lined baking tray. Roast, turning fries halfway, for 35 minutes or until crisp. Cover with foil and set aside
- Return to oven for 5 minutes before serving to warm.
- Meanwhile, using a rolling pin, flatten the chicken between 2 sheets of baking paper or a cling film.
- Combine crumbs, parmesan, and thyme in a bowl. Season. In a separate bowl, whisk egg white and mustard.
- Dip chicken in the egg, then coat the chicken in crumbs. Place on a baking paper-lined baking tray. Top chicken with mozzarella and chill until needed.
- For relish, combine garlic, oil, vinegar in a bowl. Season with salt and pepper, then add eggplant and tomato and toss to coat.
- Transfer to a baking paper-lined baking tray. Roast on the bottom shelf of the oven for 10 minutes, then add chicken to the top shelf.
- Roast for a further 15 minutes or until cheese is melted and chicken and vegetables are cooked. Set aside for 5 minutes to rest.
- Top chicken with tomato, eggplant, and roasting juices. Serve with fries.
Nutrition Facts:
- Calories: 955.9 Cal
- Protein: 72.3g
- Carbs: 103.7g
- Fat: 30g
