Name: Chicken parmigiana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Main Meals
Ingredients: free-range skinless chicken breasts (about 500 g) 4,extra-large free-range egg (if you want to double crumb, use a jumbo egg) 1,sea salt and freshly ground black pepper, to taste ,fresh breadcrumbs 80 g,canola or olive oil 3T,Woolworths Napoletana sauce 1 x 200 g sachet,Parmesan, grated 60g,mozzarella, shaved 150 g,basil leaves, for sprinkling ,baby marrow spaghetti (or pasta 200 g) 350 g ,green salad, for serving

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Grilled sweet chilli chicken with apple, cucumber and peanut salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g Woolworths sliced sweet potato
4 T olive oil
sea salt and freshly ground black pepper, to taste
4 free-range chicken breasts
½ cup sweet chilli sauce
1 medium cucumber, peeled and sliced
3 carrots, sliced julienne or shaved into ribbons
2 Granny Smith apples, halved and thinly sliced
10 g fresh coriander, for serving
100 g roasted and salted peanuts, for serving

For the dressing, mix:

3 T soya sauce
½ T red chilli, chopped
½ T ginger, chopped
1⁄3 T garlic, chopped
1 t sesame oil
1 t sugar

Method

1. Preheat the oven to 200°C. Toss the sweet potato in 2 T olive oil, season and roast for 25 minutes, or until golden and cooked through.

2. Rub the chicken breasts with the remaining olive oil and season, then sear in a hot griddle pan for 5 minutes on each side. Place in a baking tray and pour over the sweet chilli sauce. Roast for 10–15 minutes until cooked through and caramelised.

3. Place the cucumber, carrots, apple and coriander into a bowl and pour over the dressing. Scatter with the peanuts. Serve the chicken and sweet potato with the salad on the side.

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