200°C · 15-25 minAllergens
Gluten
EiChicken Nugget with Roseval Potatoes
I make this chicken nugget from tender chicken breast (Better Life 2 stars) and with a bit of wheat flour, free-range egg, and breadcrumbs, I create a thin coating around it. I briefly fry this 'nugget' in hot sunflower oil, making it crispy, tender, and not greasy. The Roseval potatoes are roasted in their skins until golden brown in the oven, served with steamed green beans and carrots.
Chicken Nugget with Roseval Potatoes
Chicken schnitzel (chicken breast - Better Life 2 stars, breadcrumbs - gluten), green beans, carrot, Roseval potato, paprika powder, pasteurised free-range egg, breadcrumbs, panko (contains gluten), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten.
Microwave
Remove the chicken nugget (1 pp) from the tray. Heat the potatoes and vegetables loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the chicken nugget for the last minute on the baking paper. The chicken nugget will not become crispy in the microwave.
Oven — 200°C, 15-25 minMarleen's choice
Remove the chicken nugget (1 pp) from the tray. Heat the potatoes and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Heat the chicken nugget for the last 5-10 minutes on the baking paper. Disposable containers cannot be used in the oven, transfer to an oven dish.