Crispy Chicken Parmesan with Homemade Chips and Rocket

NUTRITION INFORMATION:

Calories - 689 kcal

Carbohydrate - 105 g

Protein - 44 g

Fat - 8 g

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Ingredients:

• 2 Chicken Breasts

• 2 Large Potatoes

• 1 Egg

• Flour

• Breadcrumbs (Ideally Sourdough)

• 2 Roasted Peppers

• 5 Sundried Tomatoes

• 200g Passata

• Handful Fresh Basil

• Garlic Infused Olive Oil

• Red wine vinegar

• Parmesan

• Rocket

Method:

For the Chicken

• Blitz 2 pieces sourdough bread to make your breadcrumbs

• Roast whole peppers directly on the flame of a gas hob and cook for 10-15 mins, turning often, until completely charred, leave to rest until cooled. Once cooled, run under a tap and peel off blackened skin

• Add roasted peppers, sundried tomatoes, basil, splash of garlic oil, splash of red wine vinegar, passata, salt and pepper to a blender and blitz together to make the tomato sauce

• Add flour, whisked eggs and sourdough breadcrumbs into 3 separate bowls, season eah bowl with salt and pepper

• Bash chicken breast to flatten and then cover in flour, then egg, then breadcrumbs

• Air fry chicken for 15 mins at 180 or until golden brown and cooked through (alternatively cook in oven for 20 mins)

• Top chicken with a generous amount of tomato sauce, slices of mozzarella and parmesan

• Air fry for a further 5 mins or until cheese is melted and golden (alternatively grill for a few minutes)

For the Chips

• Meanwhile peel and chop potatoes into chip batons

• Allow to soak in cold water for 30 mins

• Drain, rinse and dry

• In a large bowl toss potatos in garlic oil, oregano and salt

• Airfry for 18 mins at 180 or until golden brown (alternatively cook in oven by placing on baking tray)

Serve chicken and chips with a side of rocket and enjoy.