Favourite Recipe: Potato Bake & Crumbed Chicken

Last week, I invited readers to share their favourite recipes in a new weekly segment...and first up is Carly-Grace, with her Potato Bake and Crumbed Chicken. Perfect comfort food!

If you'd like to share your favourite recipe, it's as simple as sending me an email to domesticgoddessonlplates@gmail.com. You can also send a photo, and even a short blurb telling me what you like so much about your dish. In the meantime, though, give Carly's a whirl!

what you need
crumbed chicken:
500g of chicken breast (preferably pre-diced)
breadcrumbs
flour
2-3 eggs
milk
oil (canola or veggie oil)

potato bake
4-5 large potatoes
1 sweet potato
1 onion (optional)
Grated tasty cheese
Four rashers of bacon, diced
300 ml thickened cream

what to do

crumbed chicken

1. If chicken breast isnt pre-diced, cut into small cubes [you can judge the size - anywhere from a bouncy ball size to golf ball is generally good].
2. Crack eggs in a bowl and mix with some milk.
3. Put flour into a bowl - I find it easier to cover the chicken by using hands - and place chicken into flour. Give pieces a good dusting and remove excess flour.
   
4. Dip chicken into egg, ensuring all surfaces are covered, and into a bowl of breadcrumbs.
   
5. Put oil in pan on medium heat.
   
6. Place all the chicken in the pan, and cook until you can see browning underneath. Turn and cook until both sides are golden brown.
7. Drain on paper towel and serve with potato bake (below).
   

potato bake

1. Preheat oven to 200 degrees C
   
2. Peel and cut potatoes and sweet potatoes into cubes approx 1.5cm
   
3. Dice onion.
4. Layer a casserole dish with the potatoes, sweet potatoes and onion. Pour cream over.
   
5. Place in oven for 30-40 minutes.
6. Sprinkle grated cheese and diced bacon over the top
   
7. Return to oven until the cheese has melted. A great alternative is under the grill.
8. Remove from and stand for 2-5 minutes.
9. Serve with crumbed chicken (above). Enjoy!