Recipe of Speedy Cajun Chicken Parm with sauteed garlic potatoes
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The number of servings that can be served to make Cajun Chicken Parm with sauteed garlic potatoes is 4-6 servings. So be sure that this portion is enough to serve for your self and your beloved household.
Oh sure, simply to add, the time wanted to prepare dinner Cajun Chicken Parm with sauteed garlic potatoes is estimated to be around 1 hr.
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Chef Gary Guiney's chicken recipe with my own sauteed potatoes. Twitter – @ChefGuineyWolf
Substances and spices that have to be Make ready to make Cajun Chicken Parm with sauteed garlic potatoes:
- 4-6 chicken breasts
- 2 tbsp Cajun seasoning
- 2 cups flour
- 4 eggs beaten
- 300 ml cold milk
- 250 g grated mozzarella
- 1 cup grated parmesan
- For the sauce
- 1 small bunch of basil
- 3 tins chopped tomatoes (400g tins)
- 1-2 tbsp chopped garlic
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 pinch salt, pepper, sugar
- 2 cups cold water
- For the potatoes
- 500 g-1kg Maris Piper or similar waxy potatoes
- 6-8 tbsp vegetable oil
- 2-3 tbsp garlic butter
Instructions to make to make Cajun Chicken Parm with sauteed garlic potatoes
- Butterfly the chicken breasts then cover with cling film and beat out flat with a rolling pin.
- In a bowl, mix the Cajun seasoning with the breadcrumbs and set aside. In a second bowl, add your milk to your beaten eggs. Finally, add flour to third bowl.
- Preheat skillet pan on a medium heat and take your chicken with one hand and dip into flour, egg mixture then breadcrumbs. Set on plate and repeat process until all done.
- Shallow fry chicken for 2-3 minutes on each side on medium-high heat. You may need to cook in batches.
- Add all sauce ingredients to food processor and blitz for 3 minutes. If sauce is too thick, add more water. Pour sauce into skillet pan and add your chicken then pop into oven at 170 degrees for 20 minutes. Add cheeses with 5-10 minutes leftover cooking time.
- Peel, wash and then cut the potatoes into small chunks and bring salted water to the boil. Add potatoes and boil for 3 minutes then drain, and shake well in a parchment lined baking tray. Allow to cool and get oil on pan to medium-high heat.
- Add potatoes to hot pan(s) but don't stir until bottoms brown. Then continue to stir a few times for about 7 minutes until all evenly browned. Drain and toss in garlic butter.
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