Oven Baked Chicken Dippers and Potato Wedges

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Oven Baked Chicken Dippers and Potato Wedges
Oven Baked Chicken Dippers and Potato Wedges
SERVES x4
PREP TIME
0h 55mins
INGREDIENTS
METHOD
INGREDIENTS

4 baking potatoes, cut each into 8 wedges

1 tbsp olive oil

2 - 3 tbsp plain flour, seasoned with salt & pepper

2 medium eggs, beaten

100g fresh white breadcrumbs

50g grated Parmesan cheese

1 tbsp paprika

4 medium skinless and boneless chicken breast fillets, cut each into 6 strips

Heinz [Seriously] Good Whole Egg Mayonnaise, to serve

Heinz American Mustard, to serve
METHOD
1.
Preheat the oven 220°C, fan 200°C, gas 7
2.
Place the potatoes in a pan of salted water, bring to the boil and simmer for 5 minutes and drain
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
4.
Meanwhile place the flour on a plate, followed by the eggs on another plate
5.
Mix together the breadcrumbs, Parmesan cheese and paprika, and place on a third plate
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
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.
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.
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