A delicious recipe by Australian chef, Dominique Rizzo.
- 1 organic chicken breast, 300 - 400g cut in half lengthways and flattened out with a meat mallot
- 1 egg white, whisked
- 1 tsp Gourmet Garden Parsley
- ½ tsp Gourmet Garden Garlic
- ½ cup rolled oats
- ½ tsp ground coriander
- ½ tsp ground paprika
- ½ tsp ground cumin
- Olive oil spray
- 2 cups diced sweet potato
- A good handful of rocket
- ¼ cup mint leaves
- 4 dsp pomegranate seeds
- 2 dsp verjuice
- 1 tbsp olive oil
- Pinch of salt
- Good grinding of pepper
- 2 tbsp low fat natural yoghurt
- Juice of ¼ lemon
Step 1
Preheat oven to 180c
Step 2
Whisk the egg white with the Gourmet Garden Parsley and Gourmet Garden Garlic and set aside.
Step 3
In a food processor combine the oats with the spices and blend until you get a coarse crumb. Dip the chicken breast into the egg white and then press into the oat crumb ensuring all the chicken is covered. Spray a non stick pan with olive oil and cook the chicken until the crumb is golden on each side, about 4 minutes. You may need to place the chicken fillets into the oven for another 10 minutes to finish cooking.
Step 4
Boil the sweet potato until just cooked, drain and mix the potato with the rocket, pomegranate, mint leaves and rocket. Mix the olive oil with the verjuice and season with salt and pepper. Toss the salad with the dressing and serve along side the cooked chicken. Serve with a dollop of low fat natural yoghurt and a squeeze of lemon.
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