This is crumbed chicken with that extra crunch factor! First, it's spread with herbed mayo and then it's topped with a mixture of panko breadcrumbs and chopped roasted almonds. There's no dipping in egg and flour, and the result is a total game changer.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm fries. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil, season and toss to coat. Roast until tender, 30-35 minutes.
TIP: Cut the sweet potato to size so it cooks in time.
While the sweet potato is roasting, roughly chop the roasted almonds (see ingredients list). Finely chop the garlic (or use a garlic press). In a medium bowl, combine the panko breadcrumbs, chopped almonds, garlic, a generous drizzle of olive oil and a good pinch of salt and pepper. Stir to combine
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they're an even thickness, about 2cm thick.
Season the flattened chicken breast all over with salt and pepper and place on a second oven tray lined with baking paper. Spread 1/2 the dill & parsley mayonnaise over the chicken breast and spoon over the almond crumb. Press down gently to help it stick. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is baking, halve the cherry tomatoes (see ingredients list). Thinly slice the cucumber into half-moons. In a medium bowl, combine olive oil (3 tsp for 2 people, 1 1/2 tbs for 4 people), the balsamic vinegar and honey. Add the cherry tomatoes, cucumber and mixed salad leaves. Toss to combine.
Divide the sweet potato fries, almond and garlic crumbed chicken and garden salad between plates. Serve with the remaining dill & parsley mayonnaise.