X 2 free-range chicken breast, skin removed (if the meal is for 1 the 2nd breast can be eaten the next day for lunch)
Salt and pepper
For the coating:
2 slices whole wheat bread, stale is best or dried out in the oven
50g bran flakes,
2 tbsp chopped parsley
Salt and pepper
For the sweet potato chips:
2 large sweet potatoes,
½ tsp smoked paprika
½ tsp cumin powder
½ tsp dried oregano
2 tbsp rape seed oil
Swapping potatoes for sweet potatoes is a simple way to pack more nutrients into a meal. Sweet potatoes contain more than double the amount of Vitamin C, plus being a good source of Vitamin A, thiamine, potassium and manganese.
Preparation time 30 minutes
Cook time 30 minutes
Pre heat oven to fan 190oc
Start by marinating your chicken. Pour the buttermilk into a bowl and season with salt and pepper.
Cut the chicken breasts in half and open them out like a book ( we call this Butterflied). Place the chicken into the buttermilk. Leave to marinade and tenderized for 20 minutes while you prepare your chips and bread crumbs.
Cut the sweet potatoes into 3cm thick chips and place into a bowl. Leave the skin on as this not only tastes delicious but it will also stop the chips from falling apart during cooking. Add seasonings of paprika, cumin and dried herbs and season with salt and pepper. Add the oil. Line a tray with non-stick baking parchment and lay on the seasoned chips.
Blitz you stale bread with your bran flakes until you form a fine crumb. Add in your chopped parsley.
Remove your chicken from the buttermilk and coat well in all the crumbs.
Place the chicken onto the tray with the chips and place into your preheated oven.
After 15 minutes, give the tray a shake, you may need to turn them over.
Once the chips are crispy on the outside and the chicken is nice and golden, remove from the oven and serve with a wedge of lemon and a sprinkle of salt.