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Chicken & sweet potato wedges
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500g sweet potatoes
3 tbsp olive oil
2 essential Waitrose British Chicken Boneless Breasts
100g bunch fresh parsley, finely chopped
Finely grated zest of 2 lemons
Green leaves, to serve
Mayonnaise, to serve
1. Preheat the oven to 200°C, gas mark 6. Place the sweet potato, cut into wedges, in a roasting tin and drizzle with 2 tbsp of olive oil. Cook for 25-30 minutes, or until tender and golden.
2. Meanwhile, slice each chicken breast horizontally through the middle to make two equal-sized pieces, then place on a board covered in clingfilm and flatten into escalopes with a rolling pin.
3. On a large plate, mix together the finely chopped parsley and lemon zest. Place each escalope in the parsley mixture, patting gently to completely cover each side. Heat the remaining oil in a frying pan and fry the chicken for 3-4 minutes on each side until cooked through with no pink meat. Serve with the potato wedges, green leaves and mayonnaise.
Typical values per serving:
This recipe was first published in September 2015.
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