Recipe Index

Ingredients

• 1-2 thick slices wholemeal bread (about 2 3/4 oz)
• 1/2 garlic clove
• 2 4 oz skinless chicken breasts
• 2 tablespoons olive oil
• 14 oz potatoes
• 2 corn on the cobs
• 1/2 red onion
• 1 small carrot
• 1/2 eating apple
• 7 oz white cabbage
• 1/2 teaspoon English mustard
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• 2 heaped tablespoons natural yogurt
• salt and black pepper, according to taste

Method

1. Heat the oven to 400°F for the wedges.
2. Tear the wholemeal bread into a food processor, add the garlic clove half and whiz the mixture into fine crumbs.
3. Lay the chicken breasts between two sheets of baking paper and bash them with a rolling pin or the base of a heavy pan until they are about 1/2 inch thick.
4. Pour half the garlic breadcrumbs onto the paper, set the flattened chicken on top and scatter the rest of the crumbs over the meat.
5. Pat the crumbs firmly onto the chicken, cover it with the paper again and bash the breasts lightly once more to help the coating stick.
6. Scrub the potatoes, slice them into wedges and toss the wedges in a large mixing bowl with a pinch of salt, black pepper and 1 tablespoon of the olive oil.
7. Spread the wedges in a single layer on a large baking tray and bake them for 35 minutes, shaking the tray partway through, and add the corn cobs to the tray for the last 10 minutes.
8. Grate the red onion, carrot, apple with its core discarded, and white cabbage coarsely on a box grater or in a food processor.
9. Tip the grated slaw vegetables into a mixing bowl and mix them with the English mustard, extra virgin olive oil, white wine vinegar and natural yogurt, then season the slaw to taste.
10. Fry the crumbed chicken in the remaining 1 tablespoon olive oil in a large non-stick frying pan over medium heat for 3 minutes per side, once the wedges have 10 minutes left, until the coating is golden and the meat is cooked through.
11. Slice the crispy chicken into 1/2-inch strips and serve it with the baked wedges, corn and slaw.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data