What you will need:

• Chicken
  • Roughly 1kg of chicken breast

• Egg mix
  • 2 eggs (can use a flax eggs)
  • 1 cup of milk (can use a plant milk)
  • 1 tsp garlic minced 

• Crumb
  • 1 cup of breadcrumbs
  • 1.5 cup of flour 
  • 1 tbs of rosemary and oregano 
  • ½ tsp pepper 

• Roast veggies with napoli
  • 1 x 750ml jar of passata sauce 
  • 2 x zucchini 
  • 2 x capsicum 
  • 6 x medium potatoes
  • 1 x onion 
  • 1 tsp of rosemary and oregano 
  • 1 tsp of olive oil
  • 1 tsp of minced garlic 

Directions

• Preheat your oven to 180 degrees Celsius.
• Cut up all of your veggies into large chunks (think about a good size for little hands to grab) and cover in the tomato passata, garlic, onion and herbs. 
• Cover with oil and pop your dish into the oven to start cooking while you prepare your chicken. The veggies need about 1.5-2 hours to cook. 
• Place your breast into a zip lock bag and using a rolling pin (or canned veg works in a pinch) and pound the meat until you have tenderised and flattened it (like you would for a schnitzel). This step helps to soften and tenderise the meat making it really suitable for finger food and BLW. Cut each breast in half before crumbing. 
• Now make your crumb and egg mixture. Have them ready to go so you can dip and crumb easily. 
• Dip each piece of chicken into the egg mixtures and ensure it is completely covered before coating in the crumb mix. 
• Place each piece of chicken on your baking tray lined with baking paper. 
• Generously drizzle your chicken with olive oil before popping it into the oven to cook for 45-60 minutes.
• That’s it! 

Tip: The chicken freezes really well once it is crumbed and before it is cooked. Prepping a few extra pieces and freezing them on baking paper is a super easy way to prepare for a healthy and convenient mid-week meal.