Pumpkin Seed Crusted Chicken With Potato Salad

• 1 lb new potatoes
• 1/2 cup pumpkin seeds, chopped
• 2 tbsp breadcrumbs
• 2 None eggs
• 1/2 tsp chili flakes
• 2 None chicken breasts, cut into strips
• 1-2 tbsp all-purpose flour
• 2-3 tbsp butter
• 1/3 cup sour cream
• 1 1/2 tsp Dijon mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 7 oz baby spinach
• 1 None red onion, thinly sliced
• 1/4 lb cherry tomatoes, sliced

1. Cook potatoes in boiling, salted water for 15-20 mins, until tender. Drain, let cool slightly and cut into quarters.
2. Meanwhile, mix pumpkin seeds and breadcrumbs in a bowl. Beat egg and chili flakes in a separate bowl. Season chicken then dredge in flour, egg mixture then pumpkin seeds. Heat butter in a frying pan, add chicken and fry for 3-5 mins, turning. Set aside.
3. To serve, mix sour cream, mustard, honey and vinegar then whisk in olive oil. Season. Toss with potatoes, spinach, onion, and tomatoes. Divide between 4 bowls and top with fried chicken. Serve.

potatoes, pumpkin seeds, breadcrumbs, eggs, chili flakes, chicken breasts, flour, butter, sour cream, mustard, honey, white wine vinegar, olive oil, baby spinach, red onion, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/19575 (may not work)