4 slices stale, increased-fibre white bread
4 chicken breast fillets, lightly malleted
1/3 cup bottled pesto
600g sweet potato, peeled and chopped
1/4 cup chopped fresh parsley
2 teaspoons olive oil
1. Preheat oven to a moderate 180 C (160 C fan forced). Remove crusts from the bread and tear into pieces. Place into a food processor and process to form breadcrumbs. Bake for 5 min or until the crumbs are slightly dried. Set aside.
2. Line a baking tray with baking paper. Brush the chicken breasts with pesto. Place the breadcrumbs on a shallow plate and roll chicken in crumbs to coat. Spray with rice-bran oil and bake 20 min or until tender, turning once.
3. Meanwhile, cook sweet potato until tender and drain. Return to pan. Toss with parsley and olive oil. Cut chicken into thick slices and serve with sweet potato, lemon wedges and rocket.