Oven Baked Chicken Dippers and Potato Wedges
Oven Baked Chicken Dippers and Potato Wedges
Ingredients
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4 baking potatoes, cut each into 8 wedges
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1 tbsp olive oil
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2 - 3 tbsp plain flour, seasoned with salt & pepper
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2 medium eggs, beaten
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100g fresh white breadcrumbs
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50g grated Parmesan cheese
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1 tbsp paprika
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4 medium skinless and boneless chicken breast fillets, cut each into 6 strips
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Heinz [Seriously] Good Whole Egg Mayonnaise, to serve
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Heinz American Mustard, to serve
Method
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Step 1
Preheat the oven 220°C, fan 200°C, gas 7
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Step 2
Place the potatoes in a pan of salted water, bring to the boil and simmer for 5 minutes and drain
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Step 3
Place the wedges onto a large baking tray, toss in the oil and season. Place in the preheated oven on the top shelf for 20 minutes, turning halfway
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Step 4
Meanwhile place the flour on a plate, followed by the eggs on another plate
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Step 5
Mix together the breadcrumbs, Parmesan cheese and paprika, and place on a third plate
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Step 6
Dust the chicken in the flour to coat thoroughly, tapping away any excess. Then dip them into the beaten egg, followed by the Parmesan breadcrumbs
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Step 7
After 20 minutes of cooking the wedges, turn them and move the wedges onto the next shelf down. Place the chicken onto a lined large baking sheet (the one that comes with the oven is ideal) and place the chicken on the top shelf and cook everything for a further 15 minutes until the chicken is cooked and the wedges are crispy.
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Step 8
Combine half Heinz American Mustard & half Heinz [Seriously] Good Whole Egg Mayonnaise to make a tangy dip to serve with your dippers and wedges.
