Ingredients
170g FAGE Total
2 x 200g skinless chicken breasts
2 cloves garlic, crushed
25g bunch flat leaf parsley, finely chopped
85g dried breadcrumbs
1 tsp peppercorns, crushed
1 lemon, finely grated zest
Finely grated zest 1 lemon and juice ½
Spray oil
300g mini peppers, halved & deseeded or 2 peppers, deseeded and cut into chunks
500g baby potatoes, cooked
½ lemon, juice
1 medium mango, peeled, stoned & diced
¼ tsp cayenne or hot chilli powder
3 spring onions, finely chopped
50g watercress, to serve
-
Steps
- Heat the oven to 200°C / Gas Mark 6. On a chopping board, slice the chicken breast in half horizontally. Cover each piece with a sheet of clingfilm and flatten with a rolling pin to an equal thickness. Mix 3 tbsp yoghurt with garlic, add the chicken and mix well. On a shallow plate mix together half the parsley, breadcrumbs, peppercorns and lemon zest. Dip the chicken into the crumbs to lightly coat on each side.
- Put a wire grill rack on a baking tray. Heat a large frying pan over a medium - high heat. Spray with oil and add 2 chicken fillets. Cook for 2 minutes until golden, then turn and cook for a further 1-2 minutes. Transfer to the wire rack and repeat with the remaining chicken. Bake for 10 minutes.
- Meanwhile, wipe the frying pan clean and spray with oil. Add the peppers and potatoes and fry for 6-8 minutes, tossing occasionally until golden.
-
In a bowl mix together the remaining yoghurt, remaining parsley, lemon juice, mango, cayenne and spring onions.
-
Serve the chicken with the peppers and potatoes, watercress and the mango salsa.
