Crispy chicken with some thick chips, great served with beans and a dip
Ingredients
- 5 Sweet Potatoes Sliced
- a splash Olive Oil
- 4 tbsp Butter
- 3 Garlic Cloves Crushed
- half Onion Grated
- a tbsp Pesto
- 2 cups Oats/Cereal Blended
- 3 Chicken Breasts sliced
Instructions
- Roughly peel and slice your sweet potatoes into large fingers, cover with a splash of olive oil and bake in a lined tray at 200C for around 20 minutes - check they’re cooked through.
- Melt your butter over a gentle heat with the onion, garlic and pesto. Add this to a bowl.
- Add your blended oats/cereal to a bowl next to it.
- Cover the chicken pieces in the butter mix and then the oats. Gently fry these in vegetable oil for a few minutes on each side, they should go a golden colour.
- Then add to a baking tray. Once all your pieces are in the tray, bake these at 200C for a final 10 minutes to ensure cooked through.
Notes
*You could use red or green pesto, and either oats or a nice cereal for the coating. I did 50:50 of oats and an alphabet cereal, both pulsed in a blender for a few seconds.