Crispy Garlic Chicken with Creamy Mango Salsa

Tender chicken breasts covered in crunchy garlic breadcrumbs, served with a yoghurt mango salsa.


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

  1. 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.
  2. 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.
  3. 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.
  4. In a bowl mix together the remaining yoghurt, remaining parsley, lemon juice, mango, cayenne and spring onions.
  5. Serve the chicken with the peppers and potatoes, watercress and the mango salsa.