Sprinkle the breadcrumb mixture onto skinless,
boneless chicken breasts.
Heat oven to 200C/fan 180C/gas 6. Toss the
potatoes with the oil and cook in the oven for 35 mins
until lightly charred, then season with a little salt.
Meanwhile, whizz together breadcrumbs, garlic
and mustard in a food processor, then season
lightly. Lightly oil a baking tray with the oil spray,
place the chops on top and sprinkle some of the
breadcrumb mixture over each chop. Spray with
a little more oil, then bake for 20 mins until the
meat is cooked through and the topping is golden.
Serve with the sweet potato wedges and mixed
leaves, lightly drizzled with vinaigrette if you like.