Harakeke crumbed chicken

Name: Harakeke crumbed chicken
Cook time: 20 min
Yield: 4

with creamy horopito sauce and crushed potatoes

Ready in around 20 mins

RECIPE FACT:

Harakeke or flax seed and horopito, New Zealand’s bush pepper are both native culinary ingredients.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE POTATOES AND CHICKEN:

Line an oven tray with baking paper. Place the steamed potatoes on the tray. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place the chicken on the tray, spoon on the spinach gremolata and sprinkle over the harakeke crumb. Spray the potatoes and the crumbed chicken with oil and bake in the oven for 12 mins.
2. TO PREPARE THE VEGETABLES:

Top and tail the green beans. Add to the oven tray with the chicken after it has been in the oven for 12 mins and cook for a further 8-10 mins or until the chicken is cooked through. Finely slice the mushrooms. Remove the Italian parsley leaves from their stalks and roughly chop.
3. TO COOK THE CREAMY HOROPITO SAUCE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the mushrooms, season with salt and cook for 1-2 mins. Pour in the creamy horopito sauce and cook for a further 1-2 mins until thickened. Stir through half the parsley and remove from the heat.
TO SERVE:

Spoon potatoes and beans onto plates. Slice the harakeke crumbed chicken into 3-4 pieces and place on top of the vegetables. Top with mushrooms and creamy horopito sauce and sprinkle with remaining parsley.