Eddie’s Southern chicken
- 200g Asda Brown Rice
- 1 small carrot, peeled and finely grated
- 75g red pepper, diced
- 75g Asda Frozen Peas
- 75g Asda Frozen Sweetcorn
- 100g fresh breadcrumbs
- ¼ tsp dried sage
- ¼ tsp garlic powder
- ¼ tsp dried basil
- ½ tsp smoked paprika
- ¼ tsp chilli powder
- 2 large eggs, beaten
- 500g pack Butcher's Selection Chicken Breast Mini Fillets
- 150ml Asda Light Mayonnaise
- 50ml Asda No Added Salt and Sugar Ketchup
- 1 generous dash Asda Worcestershire Sauce
- 1 dash Tabasco Sauce
- Juice ½ lemon
- 1 clove garlic, crushed
Put the rice and 400ml cold water in a pan on the hob. Bring to a simmer.
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet with baking paper.
Remove the pan from the heat after 25 mins. Stir in the fresh and frozen veg. Cook for 5 mins, drain and cool slightly.
Mix the breadcrumbs with the herbs and spices, then put on a saucer. Put the beaten eggs into another saucer.
Dip one piece of chicken at a time in the eggs, then in the crumbs to coat. Arrange on the lined sheet then bake for 25 mins, until cooked through.
Divide the rice mixture into 12, and roll into balls.
For the sauce, mix together the rest of the ingredients. Transfer to a small pot.
Serve the chicken with the rice balls and the sauce.