Ingredients
- Ballymaloe Steak Sauce
- Sweet Potatoes
- Feta Cheese
- Lemon
- Breadcrumbs
- Cajun Seasoning
- Egg
- Free Range chicken breasts, cut into strips
The whole dish only takes about 30 minutes from start to finish and as soon as you taste it you might just have a new favourite meal.
Huge bold flavours that you’ll absolutely love.
Instructions
Step 1
Start by breading the chicken. Do this by dusting in cajun seasoning, then mix the egg into the breadcrumbs
Step 2
Slice the sweet potato into wedges. Coat with a little olive oil, salt and pepper. Pop into the oven at 180C
Step 3
Slice the lemon in half and place onto a chargrill pan over a medium heat
Step 4
Fry the chicken in a little olive oil over a medium heat until golden brown
Step 5
Remove from the heat once golden brown on both sides
Step 6
Crumble up the feta and squeeze in the juice of the roasted lemon along with some black pepper
Step 7
The key is buying a good quality feta cheese, so it looks smooth, but also retains its crumbly texture
Step 8
Keep the wedges tossed throughout the cooking. They should take between 20-25 minutes to cook
Step 9
Serve the chicken immediately with the sweet potato wedges
Step 10
Sprinkle with some chopped coriander and a large dollop of the Ballymaloe Steak Sauce on the side
The whole dish only takes about 30 minutes from start to finish and as soon as you taste it you might just have a new favourite meal.
Huge bold flavours that you’ll absolutely love.
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