Chicken Recipes

Chicken Breast Schnitzel & Vegetable Salad

Ingredients

10 Ingham Breast Schnitzel
1.3 kg pumpkin (peeled and diced)
1.3 kg potato (peeled and diced)
5 Spanish onion (peeled and cut into eighths)
10 Roma tomatoes (cut into quarters)
20 garlic cloves (peeled)
300 ml olive oil
150 Balsamic vinegar
1 tbsp parsley
1 tbsp chives
1 tbsl basil

Method

• Place pumpkin, potato and onion into an oven dish, drizzle with oil and season.
• Place in the oven until vegetables are half cooked.
• Add garlic cloves, tomatoes and roast until all vegetables are soft.
• Lift vegetables out of oven the dish and into a bowl, add herbs and season.
• Place roasting dish on to the stove and heat, deglaze with vinegar.
• Add vinegar to vegetables toss and serve on to a plate with chicken schnitzel.