Recipes
Recipes

Chicken nuggets, chunky chips & mushy peas

The kids are guaranteed to love these crunchy chicken nuggets. Try with different dips to find your favourite.

The kids are guaranteed to love these crunchy chicken nuggets. Try with different dips to find your favourite.

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(4 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.60 per serving

Nutritional Information

Each 313g serving contains

Energy
2229kj
532kcal
27%
Fat
19.6g
Med
28%
Saturates
3.5g
Low
18%
Sugars
2.9g
Low
2%
Salt
0.6g
Low
9%
of your reference intake.
Typical energy values per 100g:
712kj/170kcal

Ingredients

1 large baking potato

2 tbsp olive oil

3 chicken breast fillets

1 large egg

50g wholemeal bread (two days old)

32.5g pack Asda bacon-flavoured crisps

25g sesame seeds

250g frozen peas

1 sprig of mint

1 tbsp reduced-fat crème fraîche

Tomato ketchup, to serve

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6 and line two baking trays with baking paper.
2
Cut potato, peeled, into chunky chips about 1.5cm thick. Add to a pan of boiling water and simmer for 5 minutes. Drain and dry with kitchen paper. Put in a bowl with 1 tbsp olive oil and toss to coat. Spread out on a baking tray.
3
Cut chicken into even-sized pieces. Beat egg with 1 tbsp olive oil in a shallow dish.
4
Whizz bread in a processor to make crumbs. Put crisps in a freezer bag and crush with a rolling pin. Mix the crumbs, crisps and sesame seeds in a bowl.
5
Dip the chicken pieces first in the egg mixture, then in the crumbs. Put on the other baking tray, making sure that the pieces don't touch.
6
Bake the chips and chicken for 25 minutes. Ten minutes before everything is cooked, boil peas with mint for 4 minutes, then drain and return to the pan. Remove the mint.
7
Add crème fraîche and mash with a fork. Serve the peas with the chicken and chips and a pot of tomato ketchup.