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SJ's crumbed chicken and potato wedges

Recipe submitted by Sarah-Jane2

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My recipe came about when I was working as a dietitian and making "healthy variations" on common dinners. I had never crumbed my own chicken but I had heard that it was bread crumbs...so...I took a wild punt and it worked!!! YAY!!!

Serves 8

Ingredients

4 chicken breasts (cut into 8 schnitzel pieces)
5 slices of burgen soy and linseed bread
1 cup lsa
2 eggs
8 potatoes
Spray oil
Paprika (ground)
salt
Sweet chillli sauce
Light natural yoghurt
Other favourite vegetables

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Method

Freeze the bread the night before.
Next day - Make breadcrumbs from the bread (keep frozen) and add the LSA in food processor.
Break 2 eggs in a bowl and mix.
Dip chicken, one piece at a time, into egg mix and then bread crumb mix, until all chicken has been crumbed.
Preheat oven to moderate-high temperature.
Cut potato into small wedges.
Place potato on oven tray, spray with small amount of oil and sprinkle with paprika and salt.
Bake potatoes for about 45 mins turning and re-spraying after 20 mins.
About 25 mins into cooking potatoes place crumbed chicken on an oven tray, spray lightly with oil. Turn after 10 mins and lightly re-spray.
Steam favourite vegetables (my favourites are spinach, carrot and zucchini).
When cooked, serve all on a plate with a side dish of natural yoghurt (alternative to sour cream) and sweet chilli sauce.

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Notes & Tips

Sorry if exact measures are not accurate, I've never written it down before. I usually make a very large batch of crumbing mixture and freeze it, then i can use it when i need it without having all the washing up of the food processor. But my general rule is 5 slices of bread to 1 cup LSA.