Baked Crispy Chicken with Warm Sesame Spuds

Potato salad is one of those recipes that seems to be everywhere. So many countries have their version of it, and the majority seem to be the type in mayonnaise. I do like that version, sure but have started getting into s habit of dressing little baby potatoes in a salad dressing while they are still warm. You can try so many different flavours and the warm, cut potatoes absorb the flavours so well. This is my current favourite. Sesame oil and sesame seeds are perfect for this salad.

The chicken is crunchy on the outside and soft and juicy in the middle - and its not fried! Its baked, so this dinner is very low in fat, but tastes amazing.

Ingredients:       (Serves 2)

2 chicken breasts
1 egg, beaten
60g (ideally panko) breadcrumbs
flour, for dusting
250g baby potatoes, halved, skin on
1 tsp. sesame seeds
1 tsp. sesame oil
1 tsp. apple cider vinegar
2 tsp. dijon mustard


Method:

Set the oven to 190 C. Place the chicken breasts between two pieces of cling film and batter out as thin as you can with a rolling pin. Dust the chicken with flour and dip first into the egg and then the breadcrumbs, pressing them on well. Place on a baking sheet covered with greaseproof paper and pop in the oven for 30 minutes.

Boil the potatoes for about 15 minutes or until tender. (Best way to tell if they are cooked is to put a knife in one and lift out of the water. If it slides off the knife they are ready.) Put into a bowl and add the sesame seeds, oil, vinegar and mustard. Stir well and serve warm with the chicken and some steamed vegetables. Lovely!