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:

1. 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
2. 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
3. Return to oven for 5 minutes before serving to warm.
4. Meanwhile, using a rolling pin, flatten the chicken between 2 sheets of baking paper or a cling film.
5. Combine crumbs, parmesan, and thyme in a bowl. Season. In a separate bowl, whisk egg white and mustard.
6. 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.
7. For relish, combine garlic, oil, vinegar in a bowl. Season with salt and pepper, then add eggplant and tomato and toss to coat.
8. 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.
9. Roast for a further 15 minutes or until cheese is melted and chicken and vegetables are cooked. Set aside for 5 minutes to rest.
10. 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