Almond crumbed chicken with apple slaw and sweet potato

1 Preheat oven to 220˚C. Line two baking trays with baking paper. Cut each breast in half lengthways. Using a rolling pin, flatten between baking paper sheets until even in thickness.

2 Place almonds and parmesan in a food processor and process for 5 seconds. Add oats, lemon zest, paprika and parsley and process for a further 10 seconds or until coarse crumbs form. Transfer to a shallow bowl.

3 Whisk egg in another shallow bowl. Working with one fillet at a time, dip into egg mixture, then almond crumb mixture to coat. Place on one prepared tray, lightly spray with olive oil and bake for 25 minutes or until golden and cooked through.

4 Reduce oven temperature to 170˚C. Place sweet potato discs on second prepared tray and bake, turning halfway, for 12–15 minutes or until crisp and golden.

5 Meanwhile, to make apple slaw, whisk together juice, yoghurt and honey in a bowl. Add prepared slaw mix, herb, onion and apple, tossing to combine. Serve chicken with apple slaw and potato chips.