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Spooky Cheesy Chicken Fingers
Just in time for Halloween, here is a fun recipe for your Halloween celebrations from TV Chef Lesley Waters.
Ingredients
2 large chicken breasts
For the marinade
100 ml (3 ½ fl oz) skimmed milk, plus 1 tbsp for dipping
1 garlic clove, crushed
1 tsp thyme leaves or half tsp dried
1 tbsp fresh lemon juice
Chicken finger covering
90g Bitesize Shredded Wheat
2 tbsp finely grated cheddar cheese
4 tbsp grated Parmesan
Half tsp paprika
1 egg
Light sunflower oil spray
To decorate
8 mini plum tomatoes
4tbsp tomato ketchup
To serve
8 new potatoes, scrubbed
4 cherry tomatoes
8 slices of black olive
160g cooked peas
160g cooked sweetcorn
Method:
- Cut each large chicken breast in half, cover with cling film and beat out a little; cut into strips and put in a bowl.
- Mix together the skimmed milk, garlic, thyme, and lemon juice (the mixture will separate a little from the lemon juice but this is ok). Pour over the chicken, cover, and leave to marinade in the fridge for 4 hours or overnight.
- Heat the oven to 160C/Fan 140C/325F/gas mark 3.
- Boil the potatoes for about 10 minutes then transfer to a baking tray and bake in the oven for about 15 minutes.
- Whilst the potatoes are cooking, put 50g of Bitesize Shredded Wheat in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs. Mix with the parmesan, cheddar cheese and paprika and transfer to a large plate.
- Whizz the remaining 40g Bitesize Shredded Wheat in a food processor until fine and spread out onto another plate.
- Whisk the egg in a small bowl with the tablespoon of milk.
- Remove the chicken strips from the marinade, shaking off any excess and toss in the whizzed up plain Bitesize Shredded Wheat.
- Dip in the beaten egg and roll in the cheesy Bitesize Shredded Wheat coating.
- Spray light sunflower oil into a large non-stick pan and fry over a medium heat for 2–3 minutes each side, until golden and crisp. Cool slightly before serving.
- To decorate, place half a mini tomato on one end of the chicken finger to imitate a red finger nail.
- To make the potato eyes, top each potato with half a cherry tomato topped and an olive slice. Serve four chicken fingers with 2 potato eyes, sweetcorn, peas and tomato sauce!
To freeze put uncooked, coated chicken strips on a baking sheet lined with clingfilm. Cover with more clingfilm and freeze until solid then transfer to a re-sealable box or freezer bag. To cook direct from frozen, add 1 minute extra cooking time for frying.
Watch Lesley and Zoe Ball as they demonstrates this recipe at http://www.youtube.com/watch?v=z4tJ1SjM6oA
More Lesley Waters Recipes
Spooky Recipes For Halloween
Cheesy Potato Bake and Tuna and Apetina Fishcakes
Chicken Korma & Mushroom Rice
Smoked Haddock And Leek Fishcakes
This Week
The Diamond Jubilee
Spring Printables
Father's Day
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