Herb-crumbed chicken with asparagus, potato and egg salad

Instructions

1 In a pot of water, place 2 of the eggs and boil for 7 minutes. Cool, peel and cut in half. Separate white and yolk and roughly dice each part, keeping separate.

2 Preheat oven to 200ºc. Line a baking tray with baking paper. In a bowl, combine spring onion, breadcrumbs, paprika, pepper and parsley. Spread mixture out on a plate. Into a shallow bowl, break remaining egg and lightly beat.

3 Dip chicken pieces into egg and then into crumb mixture. Add to baking tray. Bake in oven for 15-20 minutes, turning once, until chicken is cooked through and golden.

4 While chicken cooks, make salad. in a pot of water, set over a high heat, place potatoes and bring to the boil. Cook for 5 minutes. Add asparagus to pot and cook a further 2-3 minutes. Drain and set aside to cool.

5 In a small bowl, combine vinegar or juice, oil, capers and pepper to make dressing. In separate bowl, place potatoes with asparagus, rocket and chopped egg. Gently mix with dressing. Serve chicken with salad on the side.