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Cornflake crumbed chicken

Name: Cornflake crumbed chicken
Cook time: 30 min
Yield: 4

with kumara roasties & smokey mayo

Ready in around 30 mins

RECIPE FACT:

Corn flakes were invented by John Harvey Kellogg and Will Keith Kellogg. They were brothers from a Seventh-day Adventist family in Battle Creek, Michigan.

Nutritional Info:

Energy: 3067kj (733Kcal)
Protein: 49g
Carbohydrate: 57g
Fat: 33g
Contains: Gluten, Milk, Egg, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 200°C (fan bake).
1. TO COOK THE KUMARA:

Empty the packet of steamed kumara onto an oven tray lined with baking paper and drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board with the palm of your hand and slicing through sideways. Place on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Sprinkle cornflake crumb over each breast and push down slightly. Bake in preheated oven for 14-16 mins. Season with salt.
3. TO COOK THE VEGETABLES:

Bring a pot of salted water to the boil over a high heat. Trim the ends off the broccolini. When the water is boiling add the broccolini and cook for 2 mins. Add the peas and cook for a further 1 min then drain well into a colander. Place into a serving dish with a drizzle of olive oil and season with salt and pepper. Remove mint leaves from the stalk. Roughly chop the leaves and toss through the broccolini and peas.
TO SERVE:

Divide veggies and kumara between plates, top with cornflake crumbed chicken and a dollop of smoky mayo.