Breaded Chicken, Roasted Potatoes, with Pomegranate & Sweetcorn

MAIN_SALAD.jpgServes 2, prep time 20, cooking time 45 minutes

Oil for frying
2 large chicken breasts
2 chopped garlic cloves
Zest of a lemon
2  flatbreads
2 free-range eggs beaten
Salt & pepper

1 tbsp of vegetable oil
15 red new potatoes

2 sprig of rosemary
1 tsp of cayenne pepper
3 crushed garlic cloves
Salt & pepper

15 cherry tomatoes on the vine
1 tbsp of olive oil
1 sprig of rosemary
Salt & pepper

2 gem lettuces
160g of tinned sweetcorn
1/2 a pomegranate seeded
A handful of coriander

Preheat the oven to 180 degrees. Place the chicken on the greaseproof paper and fold. Using either a meat hammer or rolling pin flatten the chicken breasts until they are 3cms thick. Remove the chicken from paper and place in a dish, brush with oil and top with crushed garlic, lemon zest and season, then chill in the fridge. Wash and half the potatoes, place in a dish, using your hands and coat the potatoes with oil and season. Sprinkle over some cayenne pepper add the rosemary, bake for 40 minutes until crisp.

POTS_01In a separate oven proof dish place the vine tomatoes, coat with olive oil, add the garlic cloves, season and bake for 30 minutes.

POT_02Next, break the flatbread up into quarters, place in a food processor, and blitz into crumbs. Then pour the breadcrumbs into a  flat dish and leave to one side. Pour the beaten egg onto a plate. Heat some oil in a pan over a medium heat. While the oil is heating dip the chicken in the egg, then coat with breadcrumbs. Place the chicken in the pan and fry on each side until golden. When the chickens cooked remove from the pan and leave to one side while you prepare the salad. On a large serving dish make a bed of lettuce, top with half the pomegranate and sweetcorn. Next, slice the chicken into strips and layer over the salad. Top with tomatoes, the remainder of the sweetcorn and pomegranate. Finally, add chopped coriander and serve.



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