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Cornflake chicken

Name: Cornflake chicken
Cook time: 30 min
Yield: 4
Cuisine: East Asia

with gochujang sauce and pickled carrots

Ready in around 30 mins

RECIPE FACT:

Cornflakes were a mistake created in 1894 by John Harvey Kellogg.

Nutritional Info:

Energy: 2,257kJ (539kcal)
Protein: 45g
Carbohydate: 65g
Sugars: 27g
Fat, total:9g
Saturated:3g
Sodium:686mg
Contains:Gluten, Milk, Sesame, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE CORNFLAKE CHICKEN:
Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and slice into 3 even pieces. Place into a bowl with the yoghurt, season with salt and mix well to combine then leave for 10 mins to marinate. Open the sachet of cornflake crumb and gently squeeze on the bag to crush the cornflakes then sprinkle onto a plate. Press both sides of the chicken into the crumb to coat then place onto the tray. Drizzle with oil and bake in the oven for 12-15 mins or until golden and cooked through.
2. TO PREPARE THE VEGETABLES:
Peel the carrots and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Place into a small bowl with the rice pickle dressing, season with salt and toss to combine. Finely slice the spring onions on the diagonal and set aside.
3. TO HEAT THE QUINOA:
Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps and add to the pan with the spring onion, season with salt and cook for 1-2 mins. Fold through the sliced red and green cabbage then remove from the heat.
TO SERVE:
Spoon the warm quinoa slaw into bowls. Top with crispy cornflake chicken, sprinkling over any of the crispy crumb left on the tray and pour over the gochujang sauce. Serve with pickled carrots on the side. Spoon some of the pickle dressing over the quinoa. Mix together to eat.