Food

Mediterranean crumbed chicken

Prep Time	Cook Time	Serves
20	20	4

Ingredients

1/4 cup chopped fresh parsley
1/4 cup packaged breadcrumbs
1 tbs Mediterranean seasoning
1 egg white, lightly beaten
4 x 125g skinless chicken breasts
Lemon wedges, to serve
Leek and tomato salad
1 medium leek (300g), trimmed, thinly sliced
1 clove garlic, crushed
2 tbs caster sugar
1/4 cup balsamic vinegar
250g cherry tomatoes, quartered
100g rocket leaves
Salt and pepper, to taste

1 Combine parsley, breadcrumbs, seasoning and egg white in a bowl.

2 Place chicken on a foil-lined oven tray. Divide mixture over the top.

3 Cook in a very hot oven (240°C) for about 15 minutes, or until the chicken is cooked through.

4 Meanwhile, to make leek tomato salad, place leek, garlic, sugar and vinegar in a small saucepan. Cook, stirring occasionally, over low to medium heat until leek is soft. Remove from heat. Transfer to a large bowl. Add tomatoes and rocket. Season with salt and pepper. Toss to combine.

5 Serve crumbed chicken with the salad and lemon wedges.

Cost $25.10

Per serve 850 kJ 3g fat

Tip

As an alternative to the leek and tomato salad, serve crumbed chicken with steamed potatoes. Allow 1 medium potato (150g) for each person.

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