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Rye chicken parmigiana with sweet potato fries

Name: Rye chicken parmigiana with sweet potato fries recipe
Ingredients: 800g sweet potato, peeled, cut into fries; 3 tsp cornflour; 1 1/2 tsp chilli powder; 1 tbs maple syrup; 4.00 tbs extra virgin olive oil; 4 x 180g chicken breasts; 2 cups (140g) rye breadcrumbs; 1/2 cup (40g) grated parmesan; 2 tbs chopped thyme leaves; 2 egg whites, lightly beaten; 1 tbs mild English mustard; 2 mozzarella balls, torn; 2 garlic cloves, crushed; 2 tbs red wine vinegar; 2 anchovies in oil, drained, finely chopped; 1 large eggplant, cut into 2cm pieces; 500g cherry tomatoes on the vine

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Rye chicken Parmiagiana with sweet potato fries

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by Warren Mendes

delicious. team

May 16, 2000

Anyone who says they don’t love a good parmigiana is lying, says Warren Mendes. This baked-not-fried recipe packs the crunch and comfort with a lot less guilt, thanks to rye breadcrumbs coating the chicken breast and sweet potato fries.

800g sweet potato, peeled, cut into fries
3 tsp cornflour
1 1/2 tsp chilli powder
1 tbs maple syrup
2 tbs extra virgin olive oil
4 x 180g chicken breasts
2 cups (140g) rye breadcrumbs
1/2 cup (40g) grated parmesan
2 tbs chopped thyme leaves
2 egg whites, lightly beaten
1 tbs mild English mustard
2 mozzarella balls, torn

Tomato and eggplant relish

2 garlic cloves, crushed
2 tbs extra virgin olive oil
2 tbs red wine vinegar
2 anchovies in oil, drained, finely chopped
1 large eggplant, cut into 2cm pieces
500g cherry tomatoes on the vine

Method

1.

Preheat oven 200°C fan-forced. Toss sweet potato fries and cornflour in a bowl. Add chilli, maple syrup, oil and 2 tsp salt flakes, and toss to combine. Line two baking trays with baking paper.
2.

Divide fries between prepared trays. Roast, turning fries halfway, for 35 minutes, or until golden and crisp. Cover with foil and set aside.
3.

Meanwhile, using a rolling pin, flatten chicken between two sheets of baking paper.
4.

Combine crumbs, parmesan and thyme in a bowl. Season to taste. In a separate bowl, whisk egg white and mustard.
5.

Line two baking trays with baking paper.
6.

Dip chicken in egg, then coat in crumbs. Place on one prepared tray. Top chicken with mozzarella and chill until ready to cook.
7.

For relish, combine garlic, oil, vinegar and anchovy in a bowl. Season with freshly ground black pepper, then add eggplant and tomato and toss to coat. Transfer to second prepared tray.
8.

Roast relish on bottom shelf of oven for 10 minutes, then add chicken to the top shelf.
9.

Roast for a further 15 minutes, returning fries to oven for the last 5 minutes to warm, or until cheese is melted and chicken and vegetables are cooked. Set chicken aside for 5 minutes to rest.
10.

Top chicken with tomato, eggplant and roasting juices. Serve with fries.