Panko Crusted Chicken With Warm Vegetable Salad Recipe

Name: Panko Crusted Chicken With Warm Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds potatoes; 3 1/2 ounces smoked streaky bacon diced; 1 1/8 cups spring onions trimmed and sliced; 7 tablespoons white wine vinegar; 6 3/4 tablespoons vegetable stock; 1 pinch caster sugar; 4 chicken breasts; 2 medium eggs beaten; 2 2/3 cups panko breadcrumbs; 5 tablespoons sunflower oil; 2 courgette small, thinly sliced; 2 red peppers deseeded and diced; 1 onion thinly sliced; 3 tablespoons fresh thyme leaves chopped; 7 tablespoons creme fraiche; lemon slices to serve

Servings: persons

2 1/4 pounds potatoes
3 1/2 ounces smoked streaky bacon diced
1 1/8 cups spring onions trimmed and sliced
7 tablespoons white wine vinegar
6 3/4 tablespoons vegetable stock
1 pinch caster sugar
4 chicken breasts
2 medium eggs beaten
2 2/3 cups panko breadcrumbs
5 tablespoons sunflower oil
2 courgette small, thinly sliced
2 red peppers deseeded and diced
1 onion thinly sliced
3 tablespoons fresh thyme leaves chopped
7 tablespoons creme fraiche
lemon slices to serve

1
Cook the potatoes in salted, boiling water for 20-25 mins until tender. Refresh under cold water then peel the skins. Leave to cool.
2
Saute the bacon in a pan without oil for 5-7 mins until crisp. Add the spring onions and fry for 1-2 mins. Deglaze the pan with vinegar and stock then stir in the sugar and season. Mix in the potatoes and remove from the heat. Marinate for 1 hour.
3
Preheat oven to 375u00b0F. Season the chicken. Dip the chicken in the egg then press into the Panko breadcrumbs to coat. Heat 3 tbsp oil in a large frying pan. Add the chicken and pan-fry for 2-3 mins on each side. Place a piece of parchment on a baking sheet then arrange the chicken on top. Bake for 18-20 mins until golden and cooked through.
4
Heat 2 tbsp oil in a frying pan, add the zucchini, peppers, onion and thyme and saute for 5-7 mins, until golden. Fold the vegetables into the potatoes. Gently stir the creme fraiche or sour cream into the salad and season to taste. Divide the salad between 4 plates. Slice the chicken and arrange on top of the salad. Serve with sliced lemon.

1066

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 pounds potatoes, 3 1/2 ounces smoked streaky bacon diced, 1 1/8 cups spring onions trimmed and sliced, 7 tablespoons white wine vinegar, and more.

Yes, Panko Crusted Chicken With Warm Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panko Crusted Chicken With Warm Vegetable Salad

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