Crispy Chicken, Bacon and Sweet Potato Chips
with Baby Leaf Salad and Burger Sauce
Designed by our chefs for a balanced lifestyle, this Crispy Chicken, Bacon 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.
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.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mixed Herbs
1 unit(s)
Medium Tomato
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
30 grams
Burger Sauce
(Contains: Egg, Mustard)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Salad
Utensils
Cooking Instructions and Tips
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 and season. 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.
When the potatoes have 10 mins remaining, add the lardons to the tray. Roast until golden, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
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.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and mixed herbs 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 olive oil (see pantry for amount) and season with salt and pepper. Set aside for now.
Just before you are ready to serve, add the baby leaves to the bowl of tomatoes and toss together. TIP: Don't add the leaves too early or they'll go soggy.
When ready, plate up your crispy chicken and sweet potato chips with the burger sauce on the side for dipping.
Serve the salad alongside with the balsamic glaze drizzled over.
