This works just as well with turkey breast fillets.
(1 votes)
Cook: 45 Mins
Serves: 4
Price: £1.45 per serving
Nutritional Information
Each 373g serving contains
Energy
2182kj
521kcal
2182kj
521kcal
26%
Fat
15.9g
15.9g
Med
23%
23%
Saturates
2.5g
2.5g
Low
13%
13%
Sugars
1.7g
1.7g
Low
28%
28%
Salt
1.7g
1.7g
Med
28%
28%
of your reference intake.
Typical energy values per 100g:
585kj/140kcal
Typical energy values per 100g:
585kj/140kcal
Ingredients
2 large sweet potatoes, about 350g each
2 tbsp sunflower oil
260g pack Butcher’s Selection Chicken Breast Fillets (2 fillets)
1 large egg, beaten
25g pack Asda Chosen by you Salt & Vinegar Crisps
40g fresh wholemeal breadcrumbs
15g sesame seeds
4 burger buns, cut in half
Heinz Reduced Salt & Sugar Tomato Ketchup, to serve
Salad, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Scrub the sweet potatoes and cut into wedges. Toss in 1 tbsp of the oil then spread out the wedges on a large baking tray. Cook in the oven for 35-40 minutes.
2
Cut both chicken breasts in half lengthways to make 4 thinner pieces. Put them on a sheet of cling film, cover with another sheet and then bash lightly with a rolling pin to flatten slightly. Cut each piece in half again to get 8 even-sized pieces.
3
Mix the rest of the oil with the egg in a shallow dish. On a separate plate, crush the crisps and mix with the breadcrumbs and sesame seeds. Coat the chicken pieces in the egg mixture followed by the crumbs.
4
Put on the baking tray and cook in the oven for 20 minutes, turning over halfway through.
5
Put the chicken in the buns with the ketchup, or whatever garnish you prefer. Serve with the sweet potato wedges and salad.