Breast of corn fed chicken with sweet potato salsa

Method

1. Preheat the oven to 180C/gas 4. Heat a little olive oil in a small frying pan and sauté the sweet potato gently for about 3 minutes.

2. Meanwhile, bring the vinegar to a boil in a small saucepan and simmer until it has reduced by half. Allow to cool slightly.

3. Transfer the cooked sweet potato to a mixing bowl and add the red onion, spring onion, chilli, tomato and cucumber and mix well.

4. In a small dish, whisk 2 tablespoons of olive oil into the reduced vinegar then add the mixture to the vegetables. Add the coriander and season to taste. Set aside.

5. Lightly dust the chicken breasts with paprika. Heat a little oil in an ovenproof frying pan and fry the chicken gently until lightly browned on each side. Transfer to the oven for 10-15 minutes (depending on size) to finish cooking.

6. Meanwhile, season a handful of flour with salt and pepper and place in a plastic bag. In a small mixing bowl, beat the eggs together. Place the breadcrumbs on a plate. Heat the vegetable oil in a large frying pan or wide saucepan.

7. Peel and slice the avocado. Dust the slices with the seasoned flour, then dip in the eggs and coat with breadcrumbs. Fry the coated avocado in the hot vegetable oil for 3-5 minutes or until golden, working in batches if necessary.

8. To serve, arrange the cooked chicken, salsa and fried avocado on serving plates, then dress with yogurt and lemon slices.

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Ingredients

Olive oil
1 medium sweet potato, diced
50ml white wine vinegar
1 small red onion, finely chopped
1 spring onion, chopped
1 small red chilli, finely chopped
1 plum tomato, peeled, seeds removed, diced
1 small Cucumber, peeled, seeds removed, finely chopped
1 small bunch Coriander, chopped
salt and pepper
2 corn-fed chicken breasts, with wing bone attached
Paprika, for dusting
plain flour, for dusting
2 Eggs
1 small packet Panko breadcrumbs
1 firm avocado
500ml vegetable oil
50ml natural yogurt
1 lemon

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