Recipes
Crunchy spiced chicken
Baking this makes a delicious alternative to ever-popular fried chicken
Baking this makes a delicious alternative to ever-popular fried chicken
(4 votes)
Cook: 45 Mins
Serves: 4
Price: £1.70 per serving
Nutritional Information
Each 448g serving contains
Energy
2979kj
711kcal
2979kj
711kcal
36%
Fat
12g
12g
Med
17%
17%
Saturates
3.7g
3.7g
Med
18%
18%
Sugars
3.4g
3.4g
Low
4%
4%
Salt
1.5g
1.5g
High
25%
25%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
665kj/159kcal
Typical energy values per 100g:
665kj/159kcal
Ingredients
4 Asda Butcher's Selection Chicken Breast Fillets
25g flour, seasoned
1 tsp paprika
125g fresh breadcrumbs (made from bread 2-3 days old)
25g Parmesan, grated
2 large eggs, lightly beaten
275g Asda Long Grain Rice
1/2 Knorr Chicken Stock Cube
200g frozen peas
200g frozen sweetcorn
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Put a chicken breast between two sheets of cling film and gently bash with a rolling pin to flatten to 1.5cm. Repeat with the other breasts.
2
Mix the flour with the paprika. Mix the breadcrumbs with the Parmesan. Put the flour, breadcrumbs and eggs in three separate wide bowls.
3
Dip a chicken breast in flour to coat all over. Shake off the excess, then dip in the egg followed by the breadcrumbs, pressing down to make sure it's evenly covered. Repeat with the other chicken breasts. Put on a baking sheet and cook for 25-30 minutes, turning over halfway through.
4
Meanwhile, rinse the rice, add to a pan with 1.2 litres water and stir once. Crumble in the stock cube, cover and simmer for 7 minutes. Add the peas and sweetcorn, return to the boil and simmer for 5-7 minutes until the rice is cooked. Drain and serve with the chicken.