Directions
- 1Mash together the avocado, feta cheese, yoghurt, chives, garlic granules, lemon juice, and a pinch of salt.
- 2Top the mashed mixture with romaine lettuce.
- 3Butterfly the chicken breast and flatten with a rolling pin.
- 4Dip the chicken in whisked egg.
- 5Combine breadcrumbs with paprika, salt, and garlic and dip the chicken in the mixture.
- 6Fry the chicken in oil on medium-high heat for about 3-4 minutes on each side.
- 7Slice 1 clove of garlic.
- 8Fry the sliced garlic in 2 tablespoons of salted butter and chopped parsley on medium heat for about 10 minutes or until the garlic slices are golden.
- 9Remove the garlic chips and reserve for later.
- 10Peel the potatoes.
- 11Boil the peeled potatoes for 5-8 minutes.
- 12Drain the potatoes and leave to dry for 10 minutes.
- 13Transfer the potatoes into a baking tray.
- 14Coat the potatoes with olive oil and salt.
- 15Roast the potatoes for around 35 minutes at 200 degrees Celsius.
- 16Garnish the chicken with grated Parmesan.
- 17Garnish the potatoes with chives.
Ingredients
- 0.5 avocado
- 20 g feta cheese
- 4 tablespoons yoghurt
- 1 tablespoon chives
- 0.5 teaspoon garlic granules
- 0.25 lemon (juiced)
- 1 Pinch salt
- romaine lettuce
- 1 chicken breast
- 1 egg
- 1 Pinch salt
- 0.5 teaspoon paprika
- 0.5 teaspoons garlic granules
- 0.5 cup panko breadcrumbs
- oil
- 1 clove garlic
- 2 tablespoons salted butter
- chopped parsley
- 1 large potato
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- grated Parmesan
- chives
Equipment
rolling pinbaking tray
Tips
- Remove garlic chips from brown butter and reserve for later.
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