So... over the next while, I'm going to make an effort to post recipes for simple & delicious chicken dishes like this Cheesy Chicken & Sweet Potato Cakes...
This is a great recipe that takes very little time to put together & leftovers would be fantastic at lunch time for both children & adults....
For the chicken:
- 1 large chicken breast
- 1 tbsp mixed seeds
- 1 tbsp grated mozzarella
- 1 tbsp almond flour
- salt & pepper
- 1 egg, beaten (divide into 2 bowls)
- 1 tbsp full fat cream cheese
Preheat the oven to 170d (fan).
Start by mixing seeds, mozzarella, almond flour & seasoning together & spread evenly on a plate.
Coat the chicken in cream cheese.
Dip the cheese covered chicken in your seed mixture.
Next place the coated chicken into the beaten egg.
Shake off any excess egg and roll the chicken in remaining seed mixture until well coated. (Following all those steps will guarantee that the chicken will remain moist, but with a crunchy coating).
For the sweet potato cakes:
- 1 small sweet potato
- 1/2 egg (leftover from above)
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp almond flour
- pinch of sea salt
Grate the sweet potato. (You should probably peel it first... I didn't cos I'm lazy. It makes no real difference to taste or texture, but for some reason I feel like I should)
Mix all the ingredients together in a bowl until well combined.
Next, using your hands, form small potato cakes. Press the mixture tightly together to ensure it holds firm during cooking.
Once you have formed your potato cakes, place in a heat proof dish, drizzle with a little coconut oil & bake for approx 20 minutes alongside the chicken.
The sweet potato cakes are cooked when they are golden brown & firm to touch.