This crumbed chicken recipe wth butternut wedges and home-made tomato sauce is quick and easy, but tastes like you’ve just stepped into a gourmet bistro!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
500g butternut, cut into wedges
¼ cup olive oil
Salt and pepper
½ cup flour
3 tbsp lemon salt
½ cup panko breadcrumbs
2 tbsp chopped parsley
Zest of 1 lemon
3 cloves garlic, peeled and crushed
4 chicken breasts
2 eggs, beaten
1 onion, peeled and finely chopped
2 red chillies, finely chopped
3 tbsp tomato paste
2 tins whole cherry tomatoes
1 cup water
2 tbsp sugar
Micro herbs, to garnish

METHOD
1. Preheat the oven to 200°C.
2. Place the butternut in a roasting pan and drizzle with half of the olive oil. Season and place in the oven for 20 to 25 minutes, or until almost tender.
3. Meanwhile, mix the flour, lemon salt and some pepper together in a bowl. In a separate bowl, mix together the panko breadcrumbs, parsley, lemon zest and one crushed garlic clove.
4. Dip the chicken breasts in the flour mixture, then the egg, and coat well with the crumb mixture.
5. Place the crumbed chicken on a foil-lined baking tray and bake for 20 minutes, or until the crust is golden and the chicken is cooked through.
6. While the chicken is cooking, heat the remaining olive oil in a pot. Fry the onion until soft, then add the remaining garlic and the chillies. Cook for two to three minutes.
7. Add the tomato paste, tinned tomatoes and water, and cover with the lid. Allow the sauce to simmer on a low heat for 20 to 25 minutes until reduced.
8. Add the sugar, season well and check the consistency. If the sauce is too thick, add more water; if the sauce is too runny, continue cooking with the lid off.
9. Serve the tomato sauce in a bowl, topped with the butternut wedges and crumbed chicken. Garnish with micro herbs.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

The post Crumbed chicken, butternut wedges and tomato sauce appeared first on MyKitchen.

Making your own coconut crumbed chicken at home is a lot easier than you think! We made it simple with this recipe and added some extra coconut flavour.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts
2 eggs, whisked
½ cup desiccated coconut
8 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Dredge the chicken in the whisked egg, and then in the coconut.
3. Heat the oil in a non-stick pan and fry the chicken breasts for 2 minutes per side.
4. Place on a lined baking tray and finish them off in the oven for 20 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Home-made coconut crumbed chicken appeared first on MyKitchen.

We got really inventive with this one, and it paid off big time because it is absolutely delicious. We crumbed our chicken in couscous instead of breadcrumbs and made our sauce with nut milk for an extra level of flavour. So what are you waiting for? Make some couscous chicken tonight!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the chicken
6 boneless skinless chicken breasts
2 eggs
1 tbsp soy or almond milk
1 cup flour
Salt and black pepper
1 cup couscous
Vegetable oil, to fry
For the mushroom sauce
400g portobello mushrooms, thinly sliced
Olive oil, to fry
2 cups almond milk
Salt and black pepper
2 tbsp chopped parsley
2 tsp cornflour mixed with 1 tbsp water

METHOD
1. Wrap each chicken breast in cling film and pound with a rolling pin until even in thickness.
2. In one bowl, mix the eggs and milk. Season. Sift the flour into another bowl with salt and pepper. Place the couscous in a third bowl. Dip each breast in the flour, followed by the egg mixture, and then in the
couscous.
3. Heat oil in a pan over medium heat and fry the chicken until golden brown, about 5 minutes on each side.
4. For the mushroom sauce, fry the mushrooms in olive oil over medium heat for 5 minutes until browned.
5. Add the almond milk, salt, pepper and parsley, then slowly add the slurry (cornflour and water mixture). Stir until sauce has thickened.
6. Pour the sauce over the chicken to serve.

The post Couscous chicken with creamy mushroom sauce appeared first on MyKitchen.

When it comes to staying on top of your grocery budget, the frozen food aisle can really make a big difference. Our shredded chicken burgers are just one way that you can turn frozen crumbed chicken into a delicious dinner for the family.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
½ baby red cabbage, shredded
½ baby green cabbage, shredded
½ apple, cut into matchsticks
¼ red onion, peeled and finely sliced
1 tsp fennel seeds, toasted
½ cup mayonnaise
Pinch caster sugar
Zest and juice of 1 lemon
4 frozen crumbed chicken breasts
4 burger rolls
Handful rocket

METHOD
1. Mix the cabbage, apple, onion and fennel seeds together.
2. Combine the mayo, sugar and lemon zest. Add lemon juice to taste. Toss with the vegetables.
3. Cook the chicken according to package instructions, about 30 minutes, then cut into strips.
4. Slice open the rolls and toast until golden.
5. Top rolls with slaw, chicken strips and rocket. Serve with crispy oven chips.

The post Shredded chicken burgers & slaw appeared first on MyKitchen.

Are you looking for a less oily, healthier alternative to comforting crumbed chicken? We teamed up with Nutrific and found a creative way to use their breakfast cereal to make our wholesome baked terrific Nutrific chicken.

The post Terrific Nutrific chicken appeared first on MyKitchen.