Crispy crumbed chicken with wilted red cabbage
70 g, crustless, torn (see tip)
2 clove(s), crushed
1 tbs, chopped
½ medium, thinly sliced
150 g, finely shredded
1 small, thinly sliced
green apple, unpeeled
1 large, Granny smith, coarsely grated
¼ cup(s), (60ml)
red wine vinegar
orange sweet potato (kumara)
400 g, cut into 1.5cm pieces
skinless chicken breast
600 g, (Buy 2 x 300g)
3 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, boil, steam or microwave sweet potato until tender. Mash until smooth and season with salt and pepper. Cover to keep warm.
- 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.