Treat the kids to a healthier baked version of their favourite takeaway.
Cook: 40 Mins
Serves: 6
Price: 1.01 per serving
Nutritional Information
Each 218 serving contains
Energy
2982kj
327kcal
2982kj
327kcal
16%
Fat
7.4g
7.4g
Med
11%
11%
Saturates
2.6g
2.6g
Low
13%
13%
Sugars
0.7g
0.7g
Low
1%
1%
Salt
0.74g
0.74g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1368kj/327kcal
Typical energy values per 100g:
1368kj/327kcal
Ingredients
600g Cook from Frozen Chicken Breast Diced
85g Panko Breadcrumbs
25g Scottish Porridge Oats
20g grated Parmesan
2 large eggs
Method
1
Preheat oven to 200C/180C Fan/Gas 6.
2
Oil two baking trays.
3
Defrost 600g Cook from Frozen Chicken Breast Diced and cut into smaller ‘popcorn’ sized chunks.
4
In a bowl, stir together 85g Panko Breadcrumbs, 25g Scottish Porridge Oats and 20g grated Parmesan.
5
Put 2 large beaten eggs into another shallow bowl; season.
6
Coat chicken with beaten egg, then roll in breadcrumb mixture.
7
Transfer to the baking sheets and bake the chicken for 15-20 mins, until golden brown and cooked through. Serve with sauces and sweet potato fries and salad.