Rye chicken parmigiana with sweet potato fries

Name: Rye chicken parmigiana with sweet potato fries
Cuisine: European, Mediterranean
Ingredients: 800g sweet potato, peeled, cut into fries; 3 tsp cornflour; 1 1/2 tsp chilli powder; 1 tbs maple syrup; 2 tbs extra virgin olive oil; 4 x 180g Lilydale Free Range Chicken Breasts; 2 cups (140g) rye breadcrumbs; 1/2 cup (40g) grated parmesan; 2 tbs chopped thyme leaves; 2 eggwhites, lightly beaten; 1 tbs mild English mustard; 2 mozzarella balls, torn; 2 garlic cloves, crushed; 2 tbs extra virgin olive oil; 2 tbs red wine vinegar; 2 anchovies in oil, drained, finely chopped; 1 large eggplant, cut into 2cm pieces; 500g cherry tomatoes on the vine

Instructions

"Anyone who says they don't love a good parmigiana is lying. This baked-not-fried recipe packs the crunch and comfort with a lot less guilt" says Warren Mendes who uses chicken breasts for his recipe.

Updated at: Thu, 29 Jul 2021 23:53:13 GMT