Crispy Chicken and Sweet Potato Chips

Name: Crispy Chicken and Sweet Potato Chips with Baby Leaf Salad and Burger Sauce
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Sweet Potato; 2 unit(s) British Chicken Breasts; 1 sachet(s) Lemon & Herb Seasoning; 50 grams Breadcrumbs; 1 unit(s) Medium Tomato; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; 30 grams Burger Sauce; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs

with Baby Leaf Salad and Burger Sauce

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Designed by our chefs for a balanced lifestyle, this Crispy Chicken and Sweet Potato Chips is a taste of your favourite takeaway that you can make at home. Serve with a baby leaf salad for extra freshness and greenery.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Egg(s) not included

Allergens:

Cereals containing gluten

•Sulphites

•Egg

•Mustard

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

2 unit(s)

British Chicken Breasts

1 sachet(s)

Lemon & Herb Seasoning

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 unit(s)

Medium Tomato

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

30 grams

Burger Sauce

(Contains: Egg, Mustard)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)2580 kJ

Energy (kcal)617 kcal

Fat14.5 g

of which saturates3 g

Carbohydrate81.1 g

of which sugars22.1 g

Dietary Fibre10.3 g

Protein43.7 g

Salt2.1 g

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

Utensils

•Baking Tray

•Large Bowl

•Baking Paper

•Medium Bowl

•Bowl

Instructions

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

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

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.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Season with the lemon & herb seasoning, salt and pepper.

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

Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a 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, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, cut the tomato into 3cm chunks.

Pop the tomato into a medium bowl, drizzle with a little oil and season with salt and pepper. Set aside for now.