Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 small baking potatoes, cut into chunky wedges
- 6tablespoons olive oil
- 1teaspoons salt flakes
- 4 chicken breast fillets, each about 150 g
- 2tablespoons plain flour
- 1/2teaspoons mustard powder
- 1teaspoons black pepper
- 2tablespoons parsley, chopped
- 1 pinch salt
Nutrition per serving
2380kJ / 570Cal
2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
29.0grams
Fat
37.8grams
Carbs
26.2grams
Sugars
1.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Coat the potato wedges in 4 tablespoons of the oil and toss with the salt flakes. Transfer to a baking sheet and roast in a preheated oven, 200°C, Gas Mark 6, for 20-25 minutes until golden in places.
Step 2 of 3
Meanwhile, cut each chicken breast in half across its width to make 2 thin chicken breasts. Put the flour in a large bowl with the mustard powder, pepper and parsley and season with a little salt. Mix well, add the chicken pieces and toss well to coat lightly in the seasoned flour.
Step 3 of 3
Heat the remaining oil in a large frying pan and cook the chicken, turning once, over a moderately high heat for 8-10 minutes until golden and cooked through. Serve the chicken with the roasted jacket wedges and with mayonnaise flavoured with mustard and a rocket salad, if liked.
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