This delicious recipe is so easy to make, it will almost feel like cheating in the kitchen, Chef! A veggie medley of onion, butternut, baby marrow, sweet potato & rosemary is roasted to golden perfection, then sided with slices of crumbed chicken. Cover in the garlicky cream sauce dotted with sun-dried tomatoes, the crispy onion bits, and dig in.
Creamy Sun-dried Tomato Crumbed Chicken
Creamy Sun-dried Tomato Crumbed Chicken
with roast veg mix & crispy onion bits
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Crispy Onion Bits
- Crumbed Chicken Breast
- Crumbed Chicken Breasts
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Roast Veg Mix
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Chicken
When the veg mix has 5-8 minutes to go, add the Chicken and air fry until crispy. Alternatively: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
SAUCE
Return the pan to medium heat. When hot, fry the sun-dried tomatoes, and the grated garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickening, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up the roast veg, side with the sliced Chicken, and drizzle over the creamy sauce. Garnish with a sprinkle of the crispy onion bits, and enjoy, Chef!
Roast Veg Mix - 250g
Crumbed Chicken Breast - 1
Sun-dried Tomatoes - 20g
Garlic Clove - 1
Fresh Cream - 50ml
Grated Italian-style Hard Cheese - 15ml
Crispy Onion Bits - 10ml
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Chicken
When the veg mix has 5-8 minutes to go, add the Chicken and air fry until crispy. Alternatively: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
SAUCE
Return the pan to medium heat. When hot, fry the sun-dried tomatoes, and the grated garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickening, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up the roast veg, side with the sliced Chicken, and drizzle over the creamy sauce. Garnish with a sprinkle of the crispy onion bits, and enjoy, Chef!
Roast Veg Mix - 500g
Crumbed Chicken Breasts - 2
Sun-dried Tomatoes - 40g
Garlic Clove - 1
Fresh Cream - 100ml
Grated Italian-style Hard Cheese - 30ml
Crispy Onion Bits - 20ml
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chicken
When the veg mix has 5-8 minutes to go, add the Chicken and air fry until crispy. Alternatively: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
SAUCE
Return the pan to medium heat. When hot, fry the sun-dried tomatoes, and the grated garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickening, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up the roast veg, side with the sliced Chicken, and drizzle over the creamy sauce. Garnish with a sprinkle of the crispy onion bits, and enjoy, Chef!
Roast Veg Mix - 750g
Crumbed Chicken Breasts - 3
Sun-dried Tomatoes - 60g
Garlic Cloves - 2
Fresh Cream - 150ml
Grated Italian-style Hard Cheese - 45ml
Crispy Onion Bits - 30ml
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chicken
When the veg mix has 5-8 minutes to go, add the Chicken and air fry until crispy. Alternatively: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving.
SAUCE
Return the pan to medium heat. When hot, fry the sun-dried tomatoes, and the grated garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickening, 1-2 minutes. Remove from the pan and season.
TIME TO EAT
Plate up the roast veg, side with the sliced Chicken, and drizzle over the creamy sauce. Garnish with a sprinkle of the crispy onion bits, and enjoy, Chef!
Roast Veg Mix - 1kg
Crumbed Chicken Breasts - 4
Sun-dried Tomatoes - 80g
Garlic Cloves - 2
Fresh Cream - 200ml
Grated Italian-style Hard Cheese - 60ml
Crispy Onion Bits - 40ml
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Crumbed Chicken?
The preparation time for Creamy Sun-dried Tomato Crumbed Chicken with roast veg mix & crispy onion bits is between 15 and 20 minutes.
What is the total time required to make Creamy Sun-dried Tomato Crumbed Chicken with roast veg mix & crispy onion bits?
The total time required to make Creamy Sun-dried Tomato Crumbed Chicken with roast veg mix & crispy onion bits is between 20 and 25 minutes.
How many servings does Creamy Sun-dried Tomato Crumbed Chicken provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Crumbed Chicken?
Crispy Onion Bits, Crumbed Chicken Breast, Crumbed Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Roast Veg Mix, Sun-Dried Tomatoes
What is the nutritional information of Creamy Sun-dried Tomato Crumbed Chicken?
Calories: 726, Carbs: 74 grams, Fat: grams, Protein: 38.6 grams, Sugar: 11.1 grams, Salt: 709 grams
How do I prepare Creamy Sun-dried Tomato Crumbed Chicken?
TIME TO EAT: Plate up the roast veg, side with the sliced chicken, and drizzle over the creamy sauce. Garnish with a sprinkle of the crispy onion bits, and enjoy, Chef! SAUCE: Return the pan to medium heat. When hot, fry the sun-dried tomatoes, and the grated garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. CHICKEN: When the veg mix has 5-8 minutes to go, add the chicken and air fry until crispy. Alternatively: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. VEG MIX: Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Crumbed Chicken?
Crispy Onion Bits, Crumbed Chicken Breast, Crumbed Chicken Breasts, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Roast Veg Mix, Sun-Dried Tomatoes
How many calories does Creamy Sun-dried Tomato Crumbed Chicken have?
726 calories
How much fat content does Creamy Sun-dried Tomato Crumbed Chicken have?
grams