Crusted Cajun Chicken with Sweet Chilli Sweet Potato Mash
This is recipe is from Jamie's 15 Minute Meals, so I cannot take credit for it. However, I can say that preparing it was fast and the end result was very tasty. The original recipe comes with a corn salsa and some extra toppings, which I have omitted because I was happy enough to serve it with some yoghurt and salad. This dish also very versatile because you can replace Cajun spice with anything else say curry powder, lemon zest and garlic, chilli powder, etc. Be creative :)
Ingredients
800g sweet potato
2 tbsp sweet chilli sauce, more to taste
salt and pepper
20g feta or goats cheese
4 skinless chicken breasts
1 tbsp Cajun seasoning
1 tbsp polenta or breadcrumbs
Preparation
- Peal and finely slice the sweet potato. Put into a pan of boiling water and cover. Cook for about 10 minutes or until the potatoes have softened. Then drain and set aside but keep the potato warm in the pot.
- Cover a cutting board with 2 layers of clingfilm. Place the chicken on the clingfilm and then cover with 2 more layers of clingfilm.
- Bash the chicken until flattened to about 1.5cm thickness. Even thickness allows for even cooking.
- Remove the top two layers of clingfilm. Then sprinkle the breadcrumbs or polenta on top, then liberally apply the Cajun seasoning and finally, season with pepper and salt. Make sure to do this on both sides. Then bash the chicken on both sides just to make sure the seasoning sticks.
- Put the chicken in a frying pan with 2 tbsp of oil, cooking for 3-4 minutes on each side on a medium/high heat. The crust should be golden and the chicken cooked through.
- Mash the sweet potato then mix in the sweet chilli sauce.
- Serve the sweet potato and chicken together with your choice of side. Top the sweet potato with crumbled feta. I had some Greek yoghurt drizzled with honey with my chicken because I am wuss when it comes to spice!
- Enjoy!
