Week Three - Day Three: Crispy Pesto Chicken

This has a beautiful light batter, a favourite with the kiddies!

Crispy Pesto Chicken (EP, GF)

Prep time - 15 minutes
Cooking time - 15 minutes

2 large sweet potato
1/2 c milk (preferably soy)
2 T Parsley Pesto (click!!), or store brought basil pesto
2 T wholemeal flour
1/3 c water
extra virgin olive oil
600g chicken thigh fillets, sliced into 2cm (I used just 200g chicken and 75g tofu)
1 head of broccoli
2 c frozen peas
sea salt
black pepper
lemon juice (optional)

Peel and dice the sweet potato, steam for 10 minutes and mash with part of the milk season with salt and pepper. Add more milk to make it creamier. Set aside. In a flattish bowl mix the pesto, flour and water together. Dip the chicken into the bowl to coat. Heat 1 T of oil in a pan and cook the chicken in batches until golden and cooked through. Using a steamer steam the peas and broccoli for 3 minutes or until cooked to your liking. Optional - squeeze lemon juice onto your greens, nice!

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

New Potato and Leek Soup!