eCook Meal
Creamy Sun-dried Tomato Crumbed Chicken
with roast veg mix & crispy onion bits
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.
Serving guide
Choose your portion size.
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 20-30 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. Fry the sun-dried tomatoes and the Garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickened, 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!
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 20-30 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. Fry the sun-dried tomatoes and the Garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickened, 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!
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 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. Fry the sun-dried tomatoes and the Garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickened, 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!
VEG MIX
Coat the veg mix in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in the oven at 200°C until golden, 30-35 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. Fry the sun-dried tomatoes and the Garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickened, 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.89
for 4 servings · R43.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
Not in the Woolies basket — source these elsewhere:
- Crispy Onion Bits
- Roast Veg Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cream, Crispy Onion Bits, Crumbed Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Roast Veg Mix, Tomato
What is the nutritional information of Creamy Sun-dried Tomato Crumbed Chicken?
Calories: 696, Carbs: 74 grams, Fat: grams, Protein: 38.5 grams, Sugar: 11.1 grams, Salt: 704 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. Fry the sun-dried tomatoes and the garlic until fragrant, 30-60 seconds. Mix in the cream, a splash of water, and the cheese. Simmer until slightly thickened, 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). Alternatively, roast in the oven at 200°C until golden, 20-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Crumbed Chicken?
Cream, Crispy Onion Bits, Crumbed Chicken Breast, Garlic, Grated Italian-style Hard Cheese, Roast Veg Mix, Tomato
How many calories does Creamy Sun-dried Tomato Crumbed Chicken have?
696 calories
How much fat content does Creamy Sun-dried Tomato Crumbed Chicken have?
grams