Chipper Spice Bag
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Chipper Spice Bag
Prep Time15 Minutes
Servings2
Cook Time45 Minutes
Calories530
Ingredients
2 skinless chicken fillets
1 large potato
1 small red pepper
1 red onion
1 tablespoon rapeseed or olive oil
1 teaspoon Chinese five-spice powder
1 egg
1 teaspoon ground cumin
2 slices wholegrain bread
Directions
INGREDIENTS
- 2 skinless chicken fillets (300g)
- 1 large potato (350g)
- 1 small red pepper (150g)
- 1 red onion (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon Chinese five-spice powder
- 1 egg
- 1 teaspoon ground cumin
- 2 slices wholegrain bread (64g)
METHOD
- Preheat the oven to 200°C, (400°F), gas mark 6. Cut the potato into chips and place on a large baking tray. Remove the core from the red pepper and cut into slices. Peel the red onion, then cut in half and cut into thin wedges.
- Add the vegetables to the tray and drizzle over two teaspoons of the oil and sprinkle with the Chinese five-spice. Toss with your hands until evenly coated and spread out into an even layer. Bake in the oven for 30-35 minutes until cooked through and golden brown, tossing everything once or twice to ensure it cooks evenly.
- Meanwhile, cut the chicken into 2.5cm strips. Beat the egg in a shallow dish. Blitz the bread into breadcrumbs and then mix with the cumin in a separate shallow dish. Dip the chicken in the egg and then toss in the breadcrumbs.
- Arrange the breaded chicken on a parchment lined baking sheet and use the remaining teaspoon of oil to give them a light drizzle. Bake for about 15 minutes until crisp and golden brown, turning once. Test with a small knife to ensure they are cooked through.
- Arrange the potatoes and vegetables on plates with the crispy chicken. Season with pepper to serve.
* Suitable for vegetarians if plant-based alternative is used instead of chicken
15 minutes
Prep Time
45 minutes
Cook Time
2
Servings
530
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores Irish Chicken Breast Fillets 420g
€5.29€12.60/kg
Dunnes Stores Dry & Floury Irish Potatoes 1kg
€1.99€1.99/kg
Dunnes Stores Red Pepper
€0.95
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores Chinese Five Spice 25g
€1.00€0.04/g
Dunnes Stores 6 Irish Eggs Medium
€1.40€0.23 each
Dunnes Stores Cumin Ground 26g
€1.00€0.04/g
Brennans Wholegrain Brown Bread 10 Full Size Slices 400g
€1.60€4.00/kg
Recipe
INGREDIENTS
- 2 skinless chicken fillets (300g)
- 1 large potato (350g)
- 1 small red pepper (150g)
- 1 red onion (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon Chinese five-spice powder
- 1 egg
- 1 teaspoon ground cumin
- 2 slices wholegrain bread (64g)
METHOD
- Preheat the oven to 200°C, (400°F), gas mark 6. Cut the potato into chips and place on a large baking tray. Remove the core from the red pepper and cut into slices. Peel the red onion, then cut in half and cut into thin wedges.
- Add the vegetables to the tray and drizzle over two teaspoons of the oil and sprinkle with the Chinese five-spice. Toss with your hands until evenly coated and spread out into an even layer. Bake in the oven for 30-35 minutes until cooked through and golden brown, tossing everything once or twice to ensure it cooks evenly.
- Meanwhile, cut the chicken into 2.5cm strips. Beat the egg in a shallow dish. Blitz the bread into breadcrumbs and then mix with the cumin in a separate shallow dish. Dip the chicken in the egg and then toss in the breadcrumbs.
- Arrange the breaded chicken on a parchment lined baking sheet and use the remaining teaspoon of oil to give them a light drizzle. Bake for about 15 minutes until crisp and golden brown, turning once. Test with a small knife to ensure they are cooked through.
- Arrange the potatoes and vegetables on plates with the crispy chicken. Season with pepper to serve.
* Suitable for vegetarians if plant-based alternative is used instead of chicken