Chicken nuggets, chunky chips & mushy peas
- 1 large baking potato
- 2 tbsp olive oil
- 3 chicken breast fillets
- 1 large egg
- 50g wholemeal bread (two days old)
- 32.5g pack Asda bacon-flavoured crisps
- 25g sesame seeds
- 250g frozen peas
- 1 sprig of mint
- 1 tbsp reduced-fat crème fraîche
- Tomato ketchup, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6 and line two baking trays with baking paper.
Cut potato, peeled, into chunky chips about 1.5cm thick. Add to a pan of boiling water and simmer for 5 minutes. Drain and dry with kitchen paper. Put in a bowl with 1 tbsp olive oil and toss to coat. Spread out on a baking tray.
Cut chicken into even-sized pieces. Beat egg with 1 tbsp olive oil in a shallow dish.
Whizz bread in a processor to make crumbs. Put crisps in a freezer bag and crush with a rolling pin. Mix the crumbs, crisps and sesame seeds in a bowl.
Dip the chicken pieces first in the egg mixture, then in the crumbs. Put on the other baking tray, making sure that the pieces don't touch.
Bake the chips and chicken for 25 minutes. Ten minutes before everything is cooked, boil peas with mint for 4 minutes, then drain and return to the pan. Remove the mint.
Add crème fraîche and mash with a fork. Serve the peas with the chicken and chips and a pot of tomato ketchup.