Recipes
Crumbed chicken with butternut squash waffles
Herby, lemony baked chicken is a winner served with pre-prepped veggie waffles
Herby, lemony baked chicken is a winner served with pre-prepped veggie waffles
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 460g serving contains
Energy
1753kj
401kcal
1753kj
401kcal
20%
Fat
5.7g
5.7g
Med
8%
8%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
13.2g
13.2g
High
15%
15%
Salt
0.75g
0.75g
Med
13%
13%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
381kj/91kcal
Typical energy values per 100g:
381kj/91kcal
Ingredients
2 Butcher’s Selection British Chicken Breast Fillets, halved
25g plain flour
1tsp paprika
½tsp garlic powder
10g parsley, chopped
Zest 1 lemon
125g fresh breadcrumbs (made from bread 2-3 days old)
2 large eggs, beaten
2 x 300g packs Good & Balanced Butternut Squash Waffles
210g tin red kidney beans, drained and well rinsed
200g carrots, grated
200g red cabbage, shredded
3tbsp chopped coriander
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Put half a chicken fillet between 2 sheets of clingfilm and hit gently with a rolling pin until it’s about 1.5cm thick. Repeat with the other half-fillets.
3
Mix the flour with the paprika, garlic, parsley, zest and a grind of black pepper. Put the breadcrumbs, flour and eggs in 3 separate bowls. Dip a fillet in flour to coat. Shake off the excess, dip in the egg and then the breadcrumbs. Repeat.
4
Put the chicken on a baking tray in the centre of the oven. Put the squash waffles onto a separate tray on a shelf below the chicken and cook for 25-30 mins, turning everything over halfway through.
5
Simmer the kidney beans in boiling water for 5 mins, refresh under cold water and drain. Put in a bowl with the carrots, cabbage and coriander, and toss. Serve with the chicken and waffles.