You think you know crumbed chicken? Think again! With Dijon mustard and Parmesan in the mix, it goes from tasty to totally irresistible. Sitting on a bed of sweet roasted vegetables and with herbed mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the last delicious crumbs.
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 1cm discs. Cut the beetroot into 1cm chunks. Place the sweet potato, zucchini and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked, it's ready when you can easily pierce it with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic, grated Parmesan cheese, panko breadcrumbs (see ingredients list) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well.
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 chicken on both sides with salt and pepper and place on a second oven tray lined with baking paper.
Spread the Dijon mustard over the top of the chicken. Spoon the Parmesan-panko mixture over the mustard, pressing down lightly with the back of a spoon so it sticks to the chicken. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: The chicken is cooked when it's no longer pink in the centre.
In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. When the veggies are done, allow to cool slightly then add to the dressing along with the baby spinach leaves. Toss to coat.
Divide the roast veggie toss between plates and top with the Parmesan and mustard-crusted chicken. Serve with the dill & parsley mayonnaise. TIP: For the low-calorie option, serve without the dill & parsley mayonnaise.