Herbed corn and parmesan-crumbed chicken with lemon kale

Serves 2 Starters and mains

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Method

Corn crumbs are available from health food stores, or make your own by processing cornflakes in a food processor.

To butterfly the chicken, put one of the breasts flat on a clean chopping board, place a sharp knife on the side of the chicken and slice through the breast slowly to the other side but do not cut all the way through.

Fold out the chicken breast and place between two sheets of baking paper. Using a meat mallet or empty wine bottle, gently pound flat the chicken until it is all the same thickness. Repeat with the other chicken breast.

To make the crumbing mixture, put the corn crumbs, parmesan, parsley, mint, thyme and lemon zest in a food processor with a blade attachment and process on high until it reaches a crumb consistency.

Set out three bowls and use one each for the whisked eggs, cornflour and crumbing mixture.

Dip a butterflied chicken breast in the cornflour to coat it completely then gently shake off any excess, dip it into the eggs and then into the crumb mixture, pressing the chicken down to cover it completely. Repeat with the remaining breast.

Heat enough oil to generously cover the base of a large frying pan over medium heat. Add the crumbed chicken and cook for 4-5 minutes or until golden brown. Carefully turn the chicken and repeat on the other side until cooked through. Set aside and cover with foil to keep warm.

To make the lemon kale, heat the butter or coconut oil in a medium saucepan over medium heat. Add the leek, chilli and garlic and allow to sweat down for 5 minutes or until tender. Add the kale and cook for 3 minutes or until it just collapses but is still a vibrant green. Remove the pan from the heat. Add the lemon juice and cream (if using), and season with salt and pepper. Fold through the mint and serve with the chicken and a lemon wedge.