Crispy Chicken Strips with Roasted Sweet Potato Ratatouille

I have decided to experiment slightly with the concept of breadcrumbs and have discovered that there is much more to them than simply bread. I have made a similar dish to this, where I roasted some Thai vegetables and coated the chicken in coconut, and as I didn’t want to blog the same thing twice I thought I would try a slight variation to it, as it was so tasty the first time round. If you have not tried it before, then try adding polenta to your breadcrumb mix, it’s awesome and gives the coating an added crunch. I realise that coconut and polenta aren’t really pushing the boat out in terms of crumbing adventurous levels, but watch this space, as this could become my new obsession.

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Serves 3

For the chicken strips

–          2 chicken breasts – cut into thin strips (I got about 5 strips from each breast)

–          2 tbsp coconut

–          2 tbsp breadcrumbs

–          2 tbsp polenta

–          Salt and pepper

–          1 egg

–          2 tbsp olive oil

For the sweet potato ratatouille

–          1 sweet potato – cut into 1 inch chunks

–          2 tbsp olive oil

–          ½ courgette – cut into chunks

–          1 red pepper – de seeded and cut into chunks

–          1 red onion – peeled and cut into chunks

–          1 chilli – sliced

–          1-2 garlic cloves – crushed

–          1 tsp paprika

–          Pinch cayenne pepper

–          1 x 400g tin chopped tomatoes

–          1 tbsp tomato puree

–          1 tbsp Worcestershire sauce

–          ½ tbsp. balsamic vinegar

–          ½ tbsp. lemon juice

–          1 tsp oregano

–          Pinch sugar

–          Salt and pepper

Pre heat the oven to 180’C

To make the chicken strips, crack the egg into a bowl and beat it with salt and pepper

Fill another bowl with the coconut, breadcrumbs and polenta and then take each strip one at a time and coat first in the egg and then roll in the breadcrumb mix. Repeat with each strip

Lay the chicken out on a clean plate and chill until you are ready to cook them

For the ratatouille, toss the potato in the oil and roast in the hot oven for 5 minutes, before adding the courgette, onion and pepper and returning to the oven for 15 minutes

After this time is up add the garlic and chilli and roast for another 10 minutes, before adding the remaining ingredients and returning to the oven for the final time.

Get another oven proof dish and pour in the oil. Roll the chicken strips in the oil and then place in the oven and cook for 20 minutes. Alternatively, if you want to save on washing up you can just lay the chicken on top of the veg, although it won’t be so crispy this way.

Your ratatouille and chicken should be ready at the same time so plate up and enjoy with some cous cous or fresh salad.


10 thoughts on “Crispy Chicken Strips with Roasted Sweet Potato Ratatouille

  1. Howdy! First, thanks for liking our blog “Broke-Ass Living”. We’ve never been “liked” before!

    As for frying, we wish you the best of luck. Personally, we don’t think you can go wrong frying just about anything. Unlike you, however, we’re pretty stuck on deep-fat variety in a tub of sizzling lard. Sounds awful to so many people, but is undeniably scrumptious when done right. It is, of course, also a messy activity. Chicken, fish, beef, vegetables – it doesn’t matter to us, so long as it is really cheap – it can all come out wonderfully.

    Your use of a bit of polenta with your bread crumbs is classic Southern USA fish-fry mix (which would contain some unique spices, too). Keep up the experimenting, and – by all means – keep getting messy! hehe

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