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Crispy chicken with some thick chips, great served with beans and a dip
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

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.