Panko Crusted Chicken With Warm Vegetable Salad - cooking recipe

Ingredients

1 kg potatoes
100 g smoked streaky bacon, diced
100 g spring onions, trimmed and sliced
6-7 tbsp white wine vinegar
100 ml vegetable stock
Pinch None caster sugar
4 None chicken breasts
2 None medium eggs, beaten
80 g panko breadcrumbs
5 tbsp sunflower oil
2 None small courgette, thinly sliced
2 None red peppers, deseeded and diced
1 None onion, thinly sliced
3 tbsp chopped fresh thyme leaves
100 g creme fraiche
None None Lemon slices, to serve

Preparation

Cook the potatoes in salted, boiling water for 20-25 mins until tender. Refresh under cold water then peel the skins. Leave to cool.
Saute the bacon in a pan without oil for 5-7 mins until crisp. Add the spring onions and fry for 1-2 mins. Deglaze the pan with vinegar and stock then stir in the sugar and season. Mix in the potatoes and remove from the heat. Marinate for 1 hour.
Preheat oven to 375\u00b0F. Season the chicken. Dip the chicken in the egg then press into the Panko breadcrumbs to coat. Heat 3 tbsp oil in a large frying pan. Add the chicken and pan-fry for 2-3 mins on each side. Place a piece of parchment on a baking sheet then arrange the chicken on top. Bake for 18-20 mins until golden and cooked through.
Heat 2 tbsp oil in a frying pan, add the zucchini, peppers, onion and thyme and saute for 5-7 mins, until golden. Fold the vegetables into the potatoes. Gently stir the creme fraiche or sour cream into the salad and season to taste. Divide the salad between 4 plates. Slice the chicken and arrange on top of the salad. Serve with sliced lemon.