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Crumbed Chicken With Potato Wedges

CRUMBED CHICKEN WITH POTATO WEDGES

from australian bh&g diabetic living.

Time: 40 minutes

Steps:

  • preheat oven to 210c
  • line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes
  • meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate
  • dip chicken in flour , shaking off excess and the dip into egg mixture , then into the breadcrumbs and then put on a plate
  • heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown
  • transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown
  • put the salad leaves , carrot , capsicum and mung beans in a bowl and toss together
  • serve the chicken and potato wedges with the lemon wedges and salad


crumbed chicken with potato wedges image

Number Of Ingredients: 13

Ingredients:

  1. baby potatoes
  2. cooking spray
  3. plain flour
  4. egg white
  5. skim milk
  6. panko breadcrumbs
  7. skinless chicken breast halves
  8. olive oil
  9. mixed salad greens
  10. carrot
  11. red capsicum
  12. mung beans
  13. lemon wedge


CRUMBED CHICKEN WITH POTATO WEDGES

Make and share this Crumbed Chicken With Potato Wedges recipe from Food.com.

Recipe From food.com

Provided by ImPat

Time 40m

Yield 2 serving(s)

Steps:

  • Preheat oven to 210C (fan forced).
  • Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
  • Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
  • Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
  • Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
  • Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
  • Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
  • Serve the chicken and potato wedges with the lemon wedges and salad.


Crumbed Chicken With Potato Wedges image

Number Of Ingredients: 13

Ingredients:

  • 300 g baby potatoes (chats cut into wedges)
  • cooking spray (olive oil)
  • 1 tablespoon plain flour
  • 1 egg white (from 50 gram egg)
  • 1 tablespoon skim milk
  • 30 g panko breadcrumbs (breadcrumbs 1/2 cup)
  • 2 (150 g) skinless chicken breast halves (trimmed of fat)
  • 2 teaspoons olive oil
  • 45 g mixed salad greens (3 cups)
  • 1 carrot (small cut into sticks)
  • 1/2 red capsicum (small cut into strips bell pepper)
  • 30 g mung beans (1/3 cup)
  • lemon wedge (to serve)


ROASTED CHICKEN WITH POTATO WEDGES

I grow herbs and dry them for use all year. Knowing that the rosemary and thyme are from our garden makes this cozy roast chicken dinner even better. -Tanya Borkholder, Milford, Indiana

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 4 servings.

Steps:

  • Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally., Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.


Roasted Chicken with Potato Wedges image

Number Of Ingredients: 12

Ingredients:

  • 2 large potatoes (about 1-1/2 pounds)
  • 2 teaspoons olive oil
  • 2 teaspoons Montreal steak seasoning
  • CHICKEN:
  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 1 tablespoon hot water
  • 2 teaspoons butter
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper


CRAB STUFFED, CRUMBED, CHICKEN

I made these for dinner last night and thought they were excellent. I caught the crab, but you could use canned or imitation I guess

Recipe From food.com

Provided by JustJanS

Time 45m

Yield 2 serving(s)

Steps:

  • Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
  • Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
  • Press edges together to seal.
  • Carefully coat each side of breast in seasoned flour, shake excess off.
  • Dip into egg, then into the crumbs, pressing gently to coat.
  • Refrigerate 30 minutes.
  • Heat oven to 200°C.
  • Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
  • Bake 20-25 minutes or until cooked through but still juicy.


Crab Stuffed, Crumbed, Chicken image

Number Of Ingredients: 13

Ingredients:

  • 3/4 cup crabmeat
  • 1/3 cup cream cheese, softened
  • 1 green onion, very finely sliced
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon, zest of
  • salt & freshly ground black pepper
  • 2 skinless chicken breast fillets
  • 1/4 cup flour, seasoned with
  • salt and pepper
  • 1 egg, whisked with 1 tablespoon water
  • 3/4 cup breadcrumbs
  • 3 tablespoons oil


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