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Ingredients

  • 500g floury potatoes, peeled and cut into 3cm pieces
  • 400g cauliflower, broken into florets and halved
  • 2 tbsp semi-skimmed milk
  • 20g butter
  • 140g bacon crisps
  • ½ tsp smoked paprika
  • 50g plain flour
  • 2 medium eggs, beaten
  • 460g chicken breasts, cut into strips
  • 250g frozen peas

Method

  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the potatoes and cauliflower in a large pan and cover with cold water. Bring to a boil and simmer for 15 minutes, until completely soft, then drain and leave to steam for 5 minutes. Mash with a potato masher, then add the milk and butter. 

  2. 2

    Meanwhile, place the bacon crisps in a food processor and blitz until they resemble crumbs. Lay these on a plate and stir through the smoked paprika. Place the flour on a separate plate and the beaten egg on another one. 

  3. 3

    Line a large baking tray with greaseproof paper. Toss the chicken strips in the flour, then in the egg, and finally in the crushed bacon crisps. Lay these out on a wide baking sheet and bake for 20 minutes, until golden brown and cooked through.

  4. 4

    Meanwhile, bring a small pan of water to the boil and add the frozen peas. Boil for 2-3 minutes until just cooked. Serve the peas with 3-4 chicken nuggets per child.  

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 11.6g 17%
  • Saturates 3.2g 16%
  • Sugars 3.5g 4%
  • Salt 0.69g 12%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

38.3g carbohydrate 5.0g fibre 28.5g protein

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