Place the flour on a large plate and season. Reserve 2 tbs
of the breadcrumbs. Place remaining breadcrumbs on a separate
plate. Reserve half the sour cream. Combine the remaining sour
cream with 1 tsp water in a small bowl.
Coat the chicken in the flour mixture, shaking off any
excess. Working with 1 piece of chicken at a time, brush with
the sour cream mixture, then dip in breadcrumbs, pressing to
coat. Place on the prepared tray. Repeat with remaining
chicken. Spray with oil. Bake for 45 mins or until light
golden, adding the bacon to the tray halfway through
cooking.
Prepare white sauce now.
Cook the pasta in a large saucepan of boiling water
following packet directions or until al dente. Drain well.
Transfer half the pasta to a large baking dish.
Add the reserved sour cream to the remaining white sauce
in the saucepan and whisk to combine. Add cheese and stir to
combine. Pour over pasta in the baking dish and stir to
combine. Sprinkle with reserved breadcrumbs. Spray with oil
and bake in the oven with the chicken for 30 mins or until
golden.
Combine the olive oil and mustard in a small bowl. Add 2
tsp water and whisk to combine. Place the kale and spinach in
a large bowl. Coarsely chop the bacon. Add the mustard mixture
and bacon to the kale and spinach in the bowl and toss to
combine. Season.
Divide chicken among plates. Serve with the pasta and
salad.
: 2h
:
:
:
200C