A classic chicken and chips dinner gets a makeover with this chicken escalope with sweet potato crisps recipe. This easy-to-prepare dinner dish is topped with a freshly chopped herb sauce called gremolata and served with healthy green veggies on the side for a balanced, flavourful meal that takes just 30 minutes to prepare.
- 1 skinless chicken breast
- 1tbsp olive oil
- A few small thyme sprigs
- 1 small sweet potato, unpeeled or peeled, thinly sliced
- 100g Tenderstem broccoli and mixed green beans
- For the gremolata:
- 1 small garlic clove, peeled and finely chopped
- 1tsp fresh thyme leaves
- 1tbsp fresh chopped parsley
- Zest and juice of a 1⁄2 lemon,
- 1tbsp good olive oil or large
- Knob of soft butter
Put the chicken breast, skinned-side down, on a large piece of cling film and slash it a couple of times, so that it can be opened out. Put another piece of film on top, then bash it out to a thickness of about 1.5cm (1⁄2in). Rub 1tsp of the oil all over it, season well and scatter with the thyme.
Heat a griddle pan. Put the chicken on to cook for 3-4 mins on each side. Set aside, loosely wrapped in foil. Meanwhile, brush the sweet potato slices with the rest of the oil and cook on the griddle until charred and softened – about 5 mins.
Meanwhile, to make the gremolata, mix all the ingredients together. Arrange the sweet potato crisps on a hot plate, along with the steamed, boiled or microwaved beans and broccoli. Add the chicken and spoon gremolata on top. Tuck in a few more fresh parsley leaves, if you like.
Buy packs of 2 or 4 chicken breasts, bash them out to make escalopes then wrap and freeze them separately, so they’re quick to thaw and cook.