• Crispy Chicken With Ranch Mash
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Crispy Chicken With Ranch Mash

Crispy Chicken With Ranch Mash

  1. 80 g Red Cabbage
  2. 0 cup Panko Breadcrumbs
  3. 1 Each Green Spring Onions
  4. 2 tbsp Greek Yoghurt - PANTRY ITEM
  5. 1 Each Garlic Cloves
  6. 150 g Free Range Chicken Breast
  7. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 200 g Desiree Potatoes
  10. 1 Each Corn Cobs
  11. 1 tbsp All-Purpose Seasoning
  12. 0 Salt & Pepper - PANTRY ITEM
  1. 160 g Red Cabbage
  2. 1 cup Panko Breadcrumbs
  3. 1 Each Green Spring Onions
  4. 3 tbsp Greek Yoghurt - PANTRY ITEM
  5. 1 Each Garlic Cloves
  6. 300 g Free Range Chicken Breast
  7. 2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Eggs - PANTRY ITEM
  9. 400 g Desiree Potatoes
  10. 1 Each Corn Cobs
  11. 1 tbsp All-Purpose Seasoning
  12. 0 Salt & Pepper - PANTRY ITEM
  1. 240 g Red Cabbage
  2. 1 cup Panko Breadcrumbs
  3. 2 Each Green Spring Onions
  4. 5 tbsp Greek Yoghurt - PANTRY ITEM
  5. 2 Each Garlic Cloves
  6. 450 g Free Range Chicken Breast
  7. 3 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 600 g Desiree Potatoes
  10. 2 Each Corn Cobs
  11. 2 tbsp All-Purpose Seasoning
  12. 0 Salt & Pepper - PANTRY ITEM
  1. 320 g Red Cabbage
  2. 2 cup Panko Breadcrumbs
  3. 2 Each Green Spring Onions
  4. 6 tbsp Greek Yoghurt - PANTRY ITEM
  5. 2 Each Garlic Cloves
  6. 600 g Free Range Chicken Breast
  7. 4 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Eggs - PANTRY ITEM
  9. 800 g Desiree Potatoes
  10. 2 Each Corn Cobs
  11. 2 tbsp All-Purpose Seasoning
  12. 0 Salt & Pepper - PANTRY ITEM
  1. 480 g Red Cabbage
  2. 2 cup Panko Breadcrumbs
  3. 3 Each Green Spring Onions
  4. 9 tbsp Greek Yoghurt - PANTRY ITEM
  5. 3 Each Garlic Cloves
  6. 900 g Free Range Chicken Breast
  7. 6 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 Each Eggs - PANTRY ITEM
  9. 1200 g Desiree Potatoes
  10. 3 Each Corn Cobs
  11. 3 tbsp All-Purpose Seasoning
  12. 0 Salt & Pepper - PANTRY ITEM

Prep:

  1. Lightly beat eggs.
  2. Remove kernels from corn cobs.
  3. Peel and chop potatoes.
  4. Wash and shred red cabbage.
  5. Wash and thinly slice spring onions.
  6. Pre-heat oven to 220c.

Method:

  1. Meanwhile, heat an non stick frying pan over a high heat. Add cabbage, corn and a dash of water. Cook, stirring, for about 3 to 5 minutes, or until tender. Season with salt & pepper.
  2. Serve chicken and mash. Garnish with green parts of the spring onion.
  3. Cut each chicken fillet horizontally through the side to give two thin pieces. Dip chicken into egg. Press to coat in combined crumbs and all-purpose seasoning. Place on an oiled oven tray. Lightly brush with oil.
  4. To make mash, place potatoes in a stockpot. Half cover with salted water. Boil gently until very tender, add the garlic clove in the final few minutes. Drain. Return potatoes to same pan. Mash until smooth. Place pan over a low heat. Add whites of spring onion and greek yoghurt, and season well with salt & pepper. Stir until combined. Cover to keep warm.
  5. Cook in oven, turning halfway through, for about 12 to 15 minutes, or until crisp and cooked.
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