Crumbed chicken with butternut squash waffles
- 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
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.