This recipes is our version of healthy chicken nuggets.
4 - 6
2 tablespoons all-purpose flour
1 medium free-range egg, beaten
100g of cornflakes
1 teaspoon paprika
1 tablespoon grated Parmesan cheese
500g boneless, skinless free-range chicken breasts, cut into 2x4cm pieces
Preheat the oven to 200.C/gas mark 6. Line a baking tray with baking parchment.
Put the flour onto one large plate and the egg in a shallow bowl. Place the cornflakes in a separate bowl and crush lightly with the back of a spoon. Don’t crush them too much or they won’t have any texture. Stir in the paprika and Parmesan.
Dip the chicken pieces first into the flour, then egg and then the cornflake mixture. Place onto the lined baking tray. Bake for 10–12 minutes.
Making risotto from scratch can be a bit of a faff, so why not let us do the hard work for you? Our yummy Chicken & Veg Risotto is made with tender pieces of chicken, tomatoes, butternut squash and sweet potato, all mixed together with softly cooked risotto rice and a little sprinkle of Cheddar cheese. It's a great introduction to exciting new textures and we've made sure the pieces of veg are just the right size, so even the most selective eaters can give it a go.