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Breaded_chicken_with_summer_veg-FEATURE

Breaded Chicken With Summer Veg Recipe

Tired of the traditional, healthy chicken salad? Why not transform it into this delicious, warming meal?

Although the recipe calls for tomatoes and courgettes, the fun thing about this recipe is you can use whatever vegetables you have in your home. And don’t like anything too spicy? Just take out the chilli flakes. Make it your own.

Serves: 4
Prep Time: 5 Minutes
Cook Time: 30 Minutes

Ingredients

  • 2½ tbsp olive oil, plus extra for greasing
  • 150g breadcrumbs
  • 1 tsp dried oregano
  • 60g plain flour
  • 2 eggs
  • Pinch of dried chilli flakes
  • 4 chicken fillets
  • 120ml tomato sauce
  • 100g Mozzarella, grated
  • 2 medium courgettes, chopped
  • 250g cherry tomatoes, halved
  • 4 tbsp fresh basil, chopped

Instructions

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray with oil.
  2. Place the chicken fillets between two sheets of cling film, rolling the edges together, and pound to an even thickness using a rolling pin.
  3. In a shallow bowl, combine the breadcrumbs and oregano. Place the flour in a second bowl and beat the eggs together in a third.
  4. Dip the chicken in the flour, turning to coat, then dip in the eggs and finally in the breadcrumb mixture, pressing the crumbs on to coat.
  5. Heat two tablespoons of the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the chicken for one minute per side until golden. Place chicken cutlets on the prepared baking tray.
  6. Top each chicken fillet with two tablespoons of tomato sauce and add 30g of the grated Mozzarella to each one. Place in the oven for 5-6 minutes until the cheese is melted and bubbling and the chicken is completely cooked through.
  7. Wipe out the pan with a ball of kitchen paper, add the remaining half tablespoon of oil and heat over a medium-high heat. Cook the courgette and corn for 3-4 minutes. Add the cherry tomatoes and cook for another 1-2 minutes.
  8. To serve, top the chicken with the sautéed vegetables and scatter with chopped fresh basil.

Per Serving 574kcals, 21.2g (5.5g saturated), 42.7g carbs (7.2g sugars), 52.1g protein, 4.5g fibre, 0.64g sodium.

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This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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