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Ingredients
2 medium sweet potato, peeled
2 tbsp olive oil
3 skinless chicken breasts, sliced into large nugget shapes
150 g panko breadcrumbs
50 g finely grated Parmesan
small bunch of basil, finely chopped
1 tbsp thyme, finely chopped
1 large egg, beaten
2 tbsp olive oil
3 skinless chicken breasts, sliced into large nugget shapes
150 g panko breadcrumbs
50 g finely grated Parmesan
small bunch of basil, finely chopped
1 tbsp thyme, finely chopped
1 large egg, beaten
Method
- Pre-heat the oven to 200Fan. Line a large baking street with non-stick baking paper.
- Put the sweet potatoes through a spiralizer to make long curls. Arrange on the baking sheet. Drizzle over the oil and season.
- Roast to 20 – 30 minutes until lightly golden and crisp.
- Mix the breadcrumbs, cheese, herbs and seasoning together in a bowl.
- Season the chicken the dip into the beaten egg.
- Dip into the breadcrumbs and coat until completely covered.
- Heat a little oil in a frying pan. Fry the nuggets in three batches until golden and cooked through. Serve with the potatoes.
