With Dijon mustard and Parmesan in the mix, this crumbed chicken goes from tasty to totally irresistible. Sitting on a bed of sweet roasted veggies and with herbed mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the final crumbs.
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peeled pumpkin pieces
grated Parmesan cheese(ContainsMilk)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin and parsnip on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. Set aside and allow to cool slightly. TIP: Cut the parsnip to size so it cooks in time.
While the veggies are roasting, finely chop the garlic. In a small bowl, combine the garlic, grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil. Season with salt and pepper and mix well. Set aside.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 2cm thick. Season the chicken on both sides with salt and pepper and place on a second oven tray lined with baking paper.
Spread the Dijon mustard over the top of the chicken. Spoon the Parmesan-panko crumb over the mustard, pressing down lightly with the back of a spoon so it sticks to the chicken. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, roughly chop the tomato. In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the slightly cooled roasted veggies, the tomato and baby spinach leaves. Gently toss to coat.
Divide the roast veggie toss between plates and top with the Parmesan and mustard crumbed chicken. Serve with the dill & parsley mayonnaise.