Chicken & Waffle

Name: Chicken & Waffle with tossed salad
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 90 grams Waffles; 320 grams Irish Chicken Breast; 1 pack(s) Breadcrumbs; 1 sachet(s) Gochujang Paste; 80 grams Ranch Sauce; 120 grams Salad Leaves; 1 unit(s) Carrot; 30 grams Maple Syrup; to taste Salt; to taste Pepper; to taste Oil; 1 unit(s) Egg; to taste Butter

with tossed salad

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Tags:

Egg(s) not included

•Family Friendly

•Calorie Smart

Allergens:

Milk

•Soya

•Wheat

•Barley

•Egg

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

90 grams

Waffles

(Contains: Milk, Soya, Wheat, Barley, Egg May be present: Cereals containing gluten, Sesame)

320 grams

Irish Chicken Breast

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

80 grams

Ranch Sauce

120 grams

Salad Leaves

1 unit(s)

Carrot

30 grams

Maple Syrup

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

1 unit(s)

Egg

to taste

Butter

Nutrition Values

Energy (kJ)2462 kJ

Energy (kcal)588 kcal

Fat17.8 g

of which saturates6.7 g

Carbohydrate61.2 g

of which sugars18.3 g

Dietary Fiber0.1 g

Protein49.7 g

Cholesterol0 mg

Salt1.75 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

Preheat the oven to 220°C/200°C fan/gas mark 7 for the waffles.
TIP: If you prefer, you can warm the waffles in a toaster.

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Toss with the peri peri spice mix.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs and seasoning to another bowl. Season salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Place a large pan over high heat and add enough oil to cover the base. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

While the chicken cooks, trim the salad leaves, then thinly slice or tear into bite-sized pieces.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Just before serving toss the salad leaves and carrot with half the ranch sauce. Season to taste with salt and pepper.

Meanwhile, place a small pot over medium-high heat with a knob of butter. Add the gochujang and maple syrup and allow to warm through.

Pop the waffles (one per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Divide the waffles between plates and top with the crumbed chicken. Drizzle over the warm hot sauce and remaining ranch sauce. Serve the tossed salad by the side.