Crispy Chicken with Roasted Veggies

Step 1

Preheat the oven to 200°C. Cut the chicken fillet in half, then pound it using a rolling pin or the back of a wooden spoon to make it thinner.

Step 2

Wash the zucchini then thinly cut them into half-moons.

Step 3

Wash the tomatoes then cut them into small quarters.

Step 4

In a deep plate, place the flour with a pinch of salt and pepper. Coat the chicken on both sides.

Step 5

In a second deep plate, add the egg. Whisk it with a fork, then dip the chicken in it on both sides.

Step 6

Add the breadcrumbs to a third plate and coat the chicken on both sides.

Step 7

On an oiled baking tray or covered with baking paper, place the breaded chicken fillets.

Step 8

Add the zucchini and tomatoes to the plate. Brush everything with a drizzle of olive oil. Salt and pepper, then bake for 20 minutes at 200°C.

Step 9

Meanwhile, prepare the yogurt sauce. In a bowl, mix: the faisselle with salt, pepper, Provence herbs, a drizzle of olive oil and a little grated garlic, if you have any.

Step 10

Once the chicken is nicely browned and the vegetables are cooked, remove them from the oven. Cut the chicken into slices and serve with the roasted vegetables and yogurt sauce. Add a few basil leaves, if you have any, it's ready!