Favourite family recipes


Home-made Chicken Nuggets in a Crunchy


Flax and Corn Coating Children will love helping to make these easy chicken nuggets, which are delicious dunked in a sour cream and chive dip.


Serves: 4


Ingredients 125g


4 tbsp 2


400g 500g 350g


½ x 200g


Nature’s Path Organic Mesa Sunrise multigrain flakes plain flour


medium eggs, beaten


pack of Waitrose Chicken Breast Chunks Jersey Royal new potatoes, scrubbed frozen peas and runner beans


tub of Fresh Dip Sour Cream & Chives


Method 1 Preheat the oven to 200C, gas mark 6. Put the multigrain flakes in a plastic bag and tie the top. Use a rolling pin to crush the flakes into small crumbs.


2 Tip the flour, beaten egg and crushed flakes into three separate shallow bowls. Dip each chicken chunk in the flour, then dip in the egg and finally the crushed flakes.


3 Place the coated chicken on a baking tray lined with baking parchment and cook for 20-25 minutes, turning once, until the coating is lightly golden all over and the chicken thoroughly cooked.


4 Meanwhile, cook the potatoes in boiling water for 15 minutes or until tender, adding the peas and beans for the last 2-3 minutes. Serve the chicken nuggets with the dip, the peas and beans, and the Jersey Royals, topped with a knob of butter.


Small Steps 28


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