Crumbed chicken squash waffles

Crumbed chicken with butternut squash waffles

Herby, lemony baked chicken is a winner served with pre-prepped veggie waffles

By , 03 October 2018

(3 votes)

Crumbed chicken with butternut squash waffles

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 460g serving contains

  • Energy

    1679KJ

    401KCAL

    20%

  • Fat

    5.7g

    low

    8%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    13.2g

    low

    15%

  • Salt

    0.75g

    low

    13%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 2 Butcher’s Selection British Chicken Breast Fillets, halved
  • 25g plain flour
  • 1tsp paprika
  • ½tsp garlic powder
  • 10g parsley, chopped
  • Zest 1 lemon
  • 125g fresh breadcrumbs (made from bread 2-3 days old)
  • 2 large eggs, beaten
  • 2 x 300g packs Good & Balanced Butternut Squash Waffles
  • 210g tin red kidney beans, drained and well rinsed
  • 200g carrots, grated
  • 200g red cabbage, shredded
  • 3tbsp chopped coriander
Method

  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Put half a chicken fillet between 2 sheets of clingfilm and hit gently with a rolling pin until it’s about 1.5cm thick. Repeat with the other half-fillets.

  • Mix the flour with the paprika, garlic, parsley, zest and a grind of black pepper. Put the breadcrumbs, flour and eggs in 3 separate bowls. Dip a fillet in flour to coat. Shake off the excess, dip in the egg and then the breadcrumbs. Repeat.

  • Put the chicken on a baking tray in the centre of the oven. Put the squash waffles onto a separate tray on a shelf below the chicken and cook for 25-30 mins, turning everything over halfway through.

  • Simmer the kidney beans in boiling water for 5 mins, refresh under cold water and drain. Put in a bowl with the carrots, cabbage and coriander, and toss. Serve with the chicken and waffles.