Chicken Milanese with Roasted New Potatoes and Chives

Nutrition per serving

Calories655 kcal
Protein56.7 g
Carbs36.4 g
Fats31.3 g
Saturated Fat6.5 g
Monounsaturated Fat17.5 g
Polyunsaturated Fat3.8 g
Sugars2.8 g
Fiber4.1 g
Sodium681 mg

Ingredients

New Potatoes
Chicken Breast
Sour Cream
Lemon
Bread Crumbs
Chives
Olive Oil
Mixed Salad Leaves
Garlic Salt
1. Preheat the oven to 200 C (392 F).

2. Wash the potatoes, pat dry and slice in half lengthways.

3. Place the chicken breast between pieces of cling-film and gently beat with a rolling pin to hammer the chicken flat to about ½ cm thickness.

4. Grate the zest of ¼ of a lemon.

5. Finely chop the chives.

6. Place the potatoes into a bowl with a tbsp of olive oil and sprinkle over a pinch of salt and pepper. Layer onto a baking tray and cook near the top of the oven for about 20 minutes until tender and slightly crispy around the edges.

7. In a bowl, combine a tbsp of sour cream with ¼ tsp of garlic salt, a pinch of pepper and the lemon zest. Place the breadcrumbs into another bowl, then coat the chicken breast in the sour cream mixture before coating in the breadcrumbs, slightly press to adhere.

8. In a non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Gently place the chicken into the pan and cook for 3-4 minutes until cooked through and golden. Remove from heat.

9. Meanwhile, to make the dressing, in a bowl, add, ½ a tbsp of sour cream with a tsp of lemon juice, a tbsp of olive oil, ½ a tbsp of chives and a pinch of salt and pepper.   Mix well to combine, then lightly toss the salad leaves in some of the dressing.

10. Serve the chicken with the salad and potatoes on the side. Sprinkle a little of the chives over the potatoes.