Crumbed Chili Chicken with Winter Slaw

After blogging about Donna Hay, I easily found myself absorbed in her website and stumbled across one of her delicious and very easy chicken recipes. With no meal planned for tonight, I decided to try to make it. The spice was the perfect dose of warmth from the blustery weather outside, and the slaw was an ideal light side for a late dinner. I tweaked Donna's original recipe a fair amount, using chicken breasts instead of thighs, swapping bok choy for cabbage, saltines for bread crumbs, and adding a jasmine rice base to the dish. I also sauteed the greens to soften the texture, and baked the chicken instead of pan frying it for crispness.

crumbed chili chicken with winter slaw

• chicken breast
• sleeve of saltines
• ½ teaspoon chili flakes (or to taste)
• sea salt and cracked black pepper
• 1 egg
• EVOO
• lemon wedges, to serve

winter slaw

• green beans, whole
• 1 fennel bulb, coarsely chopped
• bok choy, sliced in thin strips
• EVOO
• White Balsamic vinegar

To make the winter slaw, place the green beans & bok choy in a wok with EVOO. Remove once cooked, add fennel and vinegar in a large bowl and toss to combine. Salt to taste. Set aside. Using a meat mallet, flatten out the chicken to (¼ in) thick. Combine the saltines, chili, salt and pepper in a food processor. Beat egg, dip chicken into the egg and press the chicken into the crumb mixture to coat. Heat oven to 450 degrees. Place chicken on a non-stick pan and bake for 30 min until golden and cooked through. Cook jasmine rice per package directions. Serve with the chicken over rice and top with winter slaw and lemon.