Creamy Sun-dried Tomato Crumbed Chicken

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

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
Photo of Creamy Sun-dried Tomato Crumbed Chicken
  1. VEG MIX

    Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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

  1. VEG MIX

    Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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

  1. VEG MIX

    Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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

  1. VEG MIX

    Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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

Views: 117