Chicken Breast, Roasted Potatoes and Figs
- 1 chicken breast
- 1 egg, beaten (egg wash)
- 2 tsp flour
- 2 tsp of panko bread crumbs
- Salt and pepper to taste
- ½ cup of iceberg lettuce, chopped
- ½ cup of fingerling potatoes, cut into small dices
- ½ tomato, diced
- 2 figs, quartered
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp of feta cheese, small dice
Set the FireDisc to a medium heat, add the olive oil, and cook the potatoes for about 8 minutes. Set the potatoes aside and prepare chicken.
Season the chicken with salt and then coat with the flour. Dredge the chicken into the egg wash and then into the bread crumbs. Repeat this operation twice and then fry in the fire disc for 8 - 10 min to cook the chicken. Flip whenever necessary to avoid burning. On a plate, place the lettuce seasoned with the balsamic vinegar and olive oil, the figs, the tomatoes, and the feta cheese. Place the potatoes and the chicken next to the salad and enjoy!