Herb-crumbed chicken with baked potato chips


Serves: 4
Time to make: 1 hr 10 mins (Hands-on time: 10 mins, Cooking time: 60 mins)
Total cost: $14.80 / $3.70 per serve

  • 300g sweet potato, cut into thick chips
  • 300g potato, cut into thick chips
  • 1 tablespoon olive oil
  • 1/2 cup polenta
  • 2 teaspoons lemon zest
  • 1 tablespoon chopped chives
  • 1 tablespoon finely chopped flat-leaf parsley
  • 4 x 100g skinless chicken breast fillets, flattened
  • 1 egg, lightly beaten
  • olive-oil spray
  • 2 tablespoons low-fat natural yoghurt
  • 2 tablespoons 97% fat-free mayonnaise
  • 1/4 cup lemon juice
  • 4 cups shredded vegetables, such as white cabbage, red cabbage, carrot, zucchini, capsicum, snow peas
  • 2 cups shredded baby cos lettuce
  • lemon wedges, to serve


Step 1 Preheat oven to 220°C. Line 2 large baking trays with sheets of baking paper. Rinse all potato under cold running water; pat dry with paper towel. Arrange potato on one prepared tray in a single layer and drizzle with olive oil; bake, turning twice, for 40 minutes, or until potato chips are crisp and golden.

Step 2 Meanwhile, combine polenta, lemon zest, chives and parsley in a large bowl. Dip chicken fillets into beaten egg then into polenta mixture to evenly coat. Arrange chicken fillets on other prepared tray in a single layer and spray lightly with olive oil; bake for 15 minutes, or until golden and cooked through.

Step 3 Combine yoghurt, mayonnaise and lemon juice in a small bowl to make dressing; season with cracked black pepper.

Step 4 Place shredded veg in a salad bowl with baby cos lettuce; add dressing and stir well to coat veg.

Step 5 Serve crumbed chicken with chips, salad and lemon wedges.


You can swap the polenta for Japanese panko breadcrumbs, and replace the chives and parsley with finely grated parmesan.

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