Crispy crumbed chicken with wilted red cabbage

Instructions

1. Process bread in a food processor until coarse breadcrumbs form. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook garlic and sage, stirring, for 30 seconds. Add breadcrumbs and cook, stirring, for 3-5 minutes or until crisp and golden. Transfer to a plate. Wipe pan clean with paper towel.
2. Heat remaining oil in a medium saucepan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add cabbage, fennel and apple and cook, stirring, for 2 minutes or until slightly softened. Add stock and cook, covered, for 5 minutes or until cabbage is tender. Stir in vinegar and cook, uncovered, for 1-2 minutes or until liquid has evaporated. Season with salt and pepper.
3. Meanwhile, boil, steam or microwave sweet potato until tender. Mash until smooth and season with salt and pepper. Cover to keep warm.
4. Cut chicken breasts in half horizontally. Heat cleaned frying pan over medium heat. Lightly spray chicken with oil and cook, in 2 batches, for 2–3 minutes each side or until cooked through. Top chicken with crumb mixture. Serve with mash and wilted cabbage.