I got the idea to make this recipe from my sister Yasmin who isn’t a big fan of using breadcrumbs. Fortunately for me, she bought a great quality bag from Eataly to use for her chicken parmigiana recipe, and she happily gave me what was leftover (which was most of the bag). I think breadcrumbs are a fantastic thing to have on hand for anyone looking to pull a quick and easy meal together.
Breadcrumbs add loads of flavor to anything they coat, and they are delightfully simple to work with. Just toss whatever you’re eating – porckhops, chicken thighs, fish fillets – with a little bit of egg or oil, sprinkle with salt and pepper, coat with breadcrumbs and cook in an oiled skillet until done. Breadcrumbs go particularly well with lemon juice. For another suggestion on how to use them check out my recipe for breaded hake with peppery lemons.
This recipe was an automatic winner for me also because it includes one of my favorite foods to cook in the winter, the sweet potato. Can I just say, my sweet potato only cost .69 cents from the expensive “gourmet” grocery store down the street, which kind of makes me feel like I’m cheating someone when I eat it. Inexpensive, packed with flavor, AND really good for you? Impossible!
But I’m here to tell you that it is possible, and it’s all so easy and delicious. I used sage because it pairs nicely with breadcrumbs and I think it has a particular depth that is so appreciated in wintertime. I used carrots as one of my roast vegetables, but you can easily change this with something else if you don’t like roast carrots (I’m starting to learn that there are a lot of you out there who just don’t like cooked carrots). Parsnips, brussels sprouts, sliced white or red onions could all be substituted. Go crazy here, introduce a new vegetable to your dinnertime fare!
Did you like this recipe? Please leave a comment below and let me know what you think!
Breaded Sage Chicken with Easy Roast Vegetables – serves 1
- 1 sweet potato, ends cut off, cut into wedges
- 2-3 small carrots, peeled, stem and tip cut off
- sea salt and freshly ground pepper to taste
- 1/8-teaspoon cayenne pepper
- 2 tablespoons vegetable oil, divided, or more as needed
- 1 boneless, skinless chicken breast
- 1 egg
- 1/2-cup good quality breadcrumbs
- 3 sage leaves, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
1. Preheat oven to 425 degrees F/218 degrees C.
2. On a lined baking sheet, toss sweet potato wedges and carrots with sea salt, pepper, cayenne pepper, and 1 tablespoon vegetable oil. Roast until vegetables are tender and can be easily pierced with a fork, about 45-50 minutes.
3. Meanwhile, prepare the chicken: wrap chicken breast in cellophane wrap, and beat with your fist until it is a uniform 1/2-inch or 1-cm in thickness.
4. Place egg in a small shallow bowl and beat until combined. Spread breadcrumbs in another shallow bowl.
5. Place chicken breast in egg bowl and cover both sides with egg. Sprinkle top side with salt, pepper, and half of the sage leaves.
6. Transfer chicken to breadcrumb bowl, sage-side down. Sprinkle the top side of chicken with salt, pepper, and remaining sage leaves. Cover both sides with breadcrumbs to coat.
7. Heat remaining oil in skillet over medium-high heat. Once hot, place chicken in skillet and cook until done, about 4-5 minutes per side, adding additional oil if necessary (you don’t want anything to smell like it’s burning). If chicken still isn’t cooked through, cover skillet for 2 minutes.
8. Transfer chicken and vegetables to a plate and keep warm with foil or covered with another plate. Reduce heat under skillet to low and add lemon juice, scraping up any browned bits. Simmer for 15 seconds, then pour sauce over chicken and vegetables.