Crumbed Chicken With Potato Wedges
Recipe: #15741
November 09, 2014
Categories: Chicken, Carrot, Peppers, Oven Bake, Diabetic, Heart Healthy, Low Fat, Boneless Pieces, Chicken Dinner, more
"From Australian BH&G Diabetic Living."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (464.1 g)
- Calories 413.4
- Total Fat - 10.8 g
- Saturated Fat - 2 g
- Cholesterol - 360.2 mg
- Sodium - 315.4 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 8.3 g
- Sugars - 7.9 g
- Protein - 33 g
- Calcium - 124.8 mg
- Iron - 6.1 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 210C (fan forced).
Step 2
Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
Step 3
Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
Step 4
Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
Step 5
Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
Step 6
Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
Step 7
Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
Step 8
Serve the chicken and potato wedges with the lemon wedges and salad.
Tips
No special items needed.
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