Crispy Breaded Peri Peri Chicken

Name: Crispy Breaded Peri Peri Chicken with Cheesy Chips and Garlic Peas
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Garlic Clove**; 2 British Chicken Breasts; 1 Peri Peri Seasoning; 25 Panko Breadcrumbs; 120 Peas; 20 Grated Hard Italian Style Cheese; 1 Egg; 2 Tomato Ketchup

with Cheesy Chips and Garlic Peas

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This Crispy Breaded Peri Peri Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

High Protein

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

British Chicken Breasts

Peri Peri Seasoning

Panko Breadcrumbs

(Contains: Cereals containing gluten)

120

Peas

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Egg

Tomato Ketchup

Nutritional information

Energy (kJ)2255 kJ

Energy (kcal)539 kcal

Fat10.1 g

of which saturates3.7 g

Carbohydrate61.9 g

of which sugars9.8 g

Protein55.6 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Garlic Press

•Cling Film

•Bowl

•Pan

•Plate

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press).

Sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick.

Season with salt and the peri peri seasoning. Press the seasoning into the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Season with salt and pepper.

Put the panko breadcrumbs into another bowl. Season with salt and pepper and mix well.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary.

Once cooked, transfer to a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.