Made this for tea tonight and it was tastier than the real thing without all the grease that comes with the real thing!
Serves 2 (LARGE SERVINGS)
Syns per serving; Original and Extra Easy - Syn-free**
**add 6 Syns per serving if not using the bread as a Healthy Extra B choice
Syns per serving; Original and Extra Easy - Syn-free**
**add 6 Syns per serving if not using the bread as a Healthy Extra B choice
Ingredients
Fry Light
500gm chicken breast, skinless and boneless
4 slices of bread from a 400gm wholemeal loaf, made into breadcrumbs
1 egg, beaten
1 small jar chicken Bovril
1 clove garlic, crushed
1tsp mild chilli powder
1tsp ground mixed spice
Freshly ground black pepper
Fry Light
500gm chicken breast, skinless and boneless
4 slices of bread from a 400gm wholemeal loaf, made into breadcrumbs
1 egg, beaten
1 small jar chicken Bovril
1 clove garlic, crushed
1tsp mild chilli powder
1tsp ground mixed spice
Freshly ground black pepper
Method
1. Preheat the oven to gas 7, and add a baking tray sprayed with Fry Light.
1. Preheat the oven to gas 7, and add a baking tray sprayed with Fry Light.
2. Cut the chicken into strips, nuggets or whatever size pieces you prefer. Mix the egg with the Bovril, garlic, chilli powder, mixed spice and pepper to create a gloopy mixture. Add the chicken pieces and mix well to ensure all of the chicken is coated.
3. Spread the breadcrumbs out on a large plate. Take one piece of chicken at a time from the egg mixture and allow any excess to drip off. Roll the chicken in the breadcrumbs until evenly coated and transfer to the baking tray.
3. Spread the breadcrumbs out on a large plate. Take one piece of chicken at a time from the egg mixture and allow any excess to drip off. Roll the chicken in the breadcrumbs until evenly coated and transfer to the baking tray.
4. Bake in the oven for 25-30 minutes, turning occasionally, until the chicken is cooked through and the breadcrumbs are golden and crispy.
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