add wishlist show wishlist add compare show compare preloader

No products in the cart

Free shipping over R500.00

Variant title
$9.99
Chicken Fingers & Mash Recipe

Chicken Fingers & Mash Recipe

Crunchy Chicken Fingers recipe with creamy Mashed Butternut and Potatoes, served with healthy greens.

Crunchy Chicken Fingers recipe with creamy Mashed Butternut and Potatoes, served with healthy greens.

Ingredients:

  • 500g chicken fillets
  • Ω cup flour
  • 2 tsp mixed herbs
  • 2 eggs ñ beat lightly
  • 2 cups panko breadcrumbs
  • 1 butternut ñ peel, cube (1cm) & discard seeds
  • 2 potatoes ñ peel & cube (1cm)
  • 4 courgettes
  • 200g tenderstem broccoli ñ trim ends off the stems
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry) 

How to:

Preparation: Preheat the oven to 220C. Prepare all ingredients as indicated above. Boil the kettle.

Chicken: Place the flour on a plate with the mixed herbs and a generous amount of salt and pepper, mix it all together. Whisk the egg in a separate shallow dish, set aside. Place your breadcrumbs on a separate plate. One fillet at a time, coat the chicken following this order: flour (shake off excess), egg (allow excess to drip off), breadcrumbs (make sure the chicken is well coated). Repeat until each fillet is done and set aside on a plate. Place the chicken fillets on a tin foil lined baking tray and place it in the oven. After 10 minutes of cooking, add a drizzle of olive oil. Then turn the heat up to 250∞C and cook for 10 minutes until golden, crunchy and cooked through. Season with salt and pepper to taste.

Courgettes: Cut into matchsticks: Cut in half crossways. Slice each piece lengthways (5mm). Finally, place each piece down flat and cut lengthways again into a matchstick ñ about 5mm wide.

Mash and greens: Place a large pot on medium heat. Add the boiling water with a little salt, then add the butternut and potato cubes. After 15 minutes of boiling, place a colander on the pot, making sure that it does not touch the boiling water with the butternut and potatoes. Place the courgettes in the colander, cover with a lid and cook (steam) for 2 minutes. Then add the tenderstem broccoli and cook for another 3 minutes until bright green and cooked. The broccoli should still have a slight bite. Turn off the heat. Remove the colander with the greens and toss them with olive oil, salt and pepper. Drain the potato and butternut cubes, add a knob of butter and some salt and pepper and mash with a potato masher until soft and creamy.

Serve the crunchy chicken fingers and mash with the healthy greens on the side.

Source: All4Women 

Join Our Recipes Newsletter
Join Our Newsletter

Leave a comment

Comments have to be approved before showing up