Crumbed Chicken Dippers & Rosemary Roasted Potato Wedges

While the potato is baking, slice the free-range chicken breast into 2 cm strips. Roughly chop the carrot (unpeeled) into 2 cm chunks (or 1 cm x 4 cm batons). Cut the broccoli into 2 cm florets.

When the potatoes have 15 minutes remaining of cook time, place the carrot and broccoli on the second oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Place on the middle rung of the oven and cook for 10-12 minutes, or until tender.

While the veggies are cooking, combine the sweet mustard spice blend, salt (use the suggested amount), plain flour and a good pinch of pepper in the first shallow bowl. In the second shallow bowl, add the eggs and a dash of water and whisk. In the third shallow bowl, place the panko breadcrumbs. Dip the chicken breast strips into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate, ready to fry. TIP: If you don’t have eggs, replace with 4 tbs of milk

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Once hot, add 1/2 the crumbed chicken dippers and cook, turning, for 4-6 minutes, or until golden and cooked through. Remove from the pan and drain on a plate lined with paper towel to soak up any excess oil. Repeat with the remaining chicken. TIP: Add extra oil between batches, if needed, so the chicken does not stick to the pan.