Crispy Chicken with Mustard Cheddar Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven. Preheat to 200°C conventional / 180°C fan. Line a baking tray with baking paper.

Step 2

2. Prepare the potatoes. Toss the cubed potatoes with cooking spray, garlic powder, paprika, salt and pepper. Spread in a single layer on a baking tray.

Step 3

3. Roast the potatoes. Roast for 30–35 minutes, turning halfway, until golden and crisp. Larger pieces may need longer.

Step 4

4. Season the chicken. Mix the mustard powder, smoked paprika, garlic powder, onion powder, salt and pepper. Coat the chicken evenly with the seasoning.

Step 5

5. Coat the chicken. Place the panko breadcrumbs in one shallow bowl and the whisked egg in another. Dip each chicken breast into the egg, then press into the breadcrumbs until coated. Place on a lined baking tray and spray lightly with cooking spray.

Step 6

6. Bake the chicken. Bake for 20–25 minutes, depending on thickness, until golden and cooked through. Check the thickest part reaches 75°C.

Step 7

7. Prepare the sauce base. Whisk the almond milk and cornflour together in a small saucepan until smooth. Heat gently, stirring continuously, until the mixture thickens.

Step 8

8. Add the cheddar. Reduce the heat to low and stir in the grated reduced-fat cheddar until melted.

Step 9

9. Finish the sauce. Remove the saucepan from the heat and allow it to cool for about a minute. Whisk in the Greek yoghurt, Dijon mustard and paprika. Season with salt and pepper. Do not boil after adding the yoghurt, as it may split.

Step 10

10. Cook the green beans. Boil or steam for 4–6 minutes until tender but still bright green. Drain and season lightly.

Step 11

11. Serve. Divide the chicken, mustard cheddar sauce, roast potatoes and green beans equally between four plates. Garnish with dried parsley.