Panko Crusted Chicken With Warm Vegetable Salad

• 2 1/4 pounds potatoes
• 3 1/2 ounces smoked streaky bacon diced
• 1 1/8 cups spring onions trimmed and sliced
• 7 tablespoons white wine vinegar
• 6 3/4 tablespoons vegetable stock
• 1 pinch caster sugar
• 4 chicken breasts
• 2 medium eggs beaten
• 2 2/3 cups panko breadcrumbs
• 5 tablespoons sunflower oil
• 2 courgette small, thinly sliced
• 2 red peppers deseeded and diced
• 1 onion thinly sliced
• 3 tablespoons fresh thyme leaves chopped
• 7 tablespoons creme fraiche
• lemon slices to serve

1. Cook the potatoes in salted, boiling water for 20-25 mins until tender. Refresh under cold water then peel the skins. Leave to cool.
2. Saute the bacon in a pan without oil for 5-7 mins until crisp. Add the spring onions and fry for 1-2 mins. Deglaze the pan with vinegar and stock then stir in the sugar and season. Mix in the potatoes and remove from the heat. Marinate for 1 hour.
3. Preheat oven to 375u0b0F. Season the chicken. Dip the chicken in the egg then press into the Panko breadcrumbs to coat. Heat 3 tbsp oil in a large frying pan. Add the chicken and pan-fry for 2-3 mins on each side. Place a piece of parchment on a baking sheet then arrange the chicken on top. Bake for 18-20 mins until golden and cooked through.
4. Heat 2 tbsp oil in a frying pan, add the zucchini, peppers, onion and thyme and saute for 5-7 mins, until golden. Fold the vegetables into the potatoes. Gently stir the creme fraiche or sour cream into the salad and season to taste. Divide the salad between 4 plates. Slice the chicken and arrange on top of the salad. Serve with sliced lemon.

potatoes, bacon, spring onions, white wine vinegar, vegetable stock, caster sugar, chicken breasts, eggs, breadcrumbs, sunflower oil, courgette, red peppers, onion, thyme, crueme fraueeche, lemon slices

Taken from www.yummly.com/recipe/Panko-Crusted-Chicken-with-Warm-Vegetable-Salad-1409882 (may not work)