Cheesy Crumb Chicken with Roasties and Aioli

Cheesy Crumb Chicken with Roasties and Aioli

Ready in 35 minutes Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 21, 2019.



  • 800g baby potatoes
  • 2 carrots


  • 1 pack chicken breasts
  • 1 courgette
  • 1 cup grated cheese
  • 1/3 pack baby spinach
  • 2 Tbsp butter
  • 1 pack panko breadcrumbs

To Serve

  • 1 pack herb aioli


  1. Cook roasties Preheat oven to 220°C. Dice potatoes and carrots 2cm. Toss on a lined oven tray with a drizzle of oil. Season and roast for 25-30 minutes, until tender and golden.
  2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
  3. Sear chicken Heat a little oil in a fry-pan on high heat and cook chicken for about 2 minutes each side, until golden. Transfer to a second lined oven tray, with a 2cm gap between pieces and season.
  4. Prep topping for chicken Grate courgette; roughly chop spinach; melt butter. Toss in a bowl with breadcrumbs and a pinch of salt. Scatter crumb over top of chicken and around tray.
  5. Finish cooking chicken When roasties have about 10 minutes remaining, cook chicken on rack above for about 8 minutes. After 8 minutes, switch oven to high grill and grill crumb for about 2 minutes, until golden and chicken is cooked through. Keep an eye on the crumb to ensure it doesn’t burn.
  6. Serve chicken and crumb with roasties and aioli.

Nutritional Information

Energy 2412 kj
576 kcal
Protein 39.4g
Carbohydrate 41.1g
Fat 34.0g