Crunchy Chicken and Cheesy Chips
with sugar snap peas- Milk
- Cereals containing gluten
- Wheat
- Mustard
- Celery
Ingredients
400 grams
Potatoes
50 grams
Grated Cheese
(Contains: Milk)
260 grams
Diced Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
Ketchup
(Contains: Celery)
1 unit(s)
Bell Pepper
1 unit(s)
Tomato
Not included in your delivery
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Cooking steps
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (be careful not to slice all the way through). Open it up like a book. Repeat with the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack 1 egg (double for 4p) into a medium bowl and whisk. Season with salt and pepper. Put the panko breadcrumbs into another bowl with the paprika. Season with salt and pepper and mix. Dip the chicken into the egg, then into the breadcrumbs, ensuring they are completely coated. Then, pop them onto a plate. IMPORTANT: Wash your hands after handling chicken and its packaging. Discard any remaining egg.
Place a large pan on medium-high heat with oil to completely coat the bottom of the pan. Once hot, carefully lay the chicken into the pan and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins. Once cooked, transfer the chicken to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: You want the oil to be hot so the chicken fries properly!
Cut the tomato into 2cm chunks. Halve the pepper and discard the core and seeds. Slice into thin strips. Toss the tomato and pepper together with a drizzle of oil. Season to taste with salt and pepper. Three mins before the chips are done, scatter the cheese onto the chips, return to the oven until melted, 2-3 mins.
Serve the cheesy chips and crunchy chicken onto your plates. Serve the ketchup and red salsa alongside.
