Recipe uploaded by

0 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
2. While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
3. Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.

PER SERVING

448 kcalories, protein 30g, carbohydrate 43g, fat 18 g, saturated fat 5g, fibre 3g, salt 3.17 g

'Easy and so little washing up. My youngest wanted to know when he could have it again - great to hear from someone who's normally so fussy.'

http://www.bbcgoodfood.com/recipes/3290/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 large handfuls of frozen potato wedges , about 350g/12oz
• 2 tbsp tomato ketchup
• 2 small skinless boneless chicken breast fillets , or 1 large one cut into 2 lengthways
• 1 small packet of ready salted crisps
• 1 tbsp sunflower oil
• red pepper, carrot and cucumber sticks and mayonnaise , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2 children

Preparation and cooking times

Prep 20 mins

Ingredients

• 2 large handfuls of frozen potato wedges , about 350g/12oz
• 2 tbsp tomato ketchup
• 2 small skinless boneless chicken breast fillets , or 1 large one cut into 2 lengthways
• 1 small packet of ready salted crisps
• 1 tbsp sunflower oil
• red pepper, carrot and cucumber sticks and mayonnaise , to serve

PER SERVING

448 kcalories, protein 30g, carbohydrate 43g, fat 18 g, saturated fat 5g, fibre 3g, salt 3.17 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk