Chicken BBQ Beans and Chips
Recipe
Tasty, home-cooked breaded chicken, barbecue-style beans and wedges. Yum!
Serves: 4 people | Prep time: 30 minutes | Cooking time: 40 minutes
American | Main | Dairy Free
Ingredients
For the Chicken:
- 1 medium pack Chicken Breast Fillets
- 250g Soft Sliced Wholemeal Loaf
- 4 Eggs
- 150g Plain Flour
- Salt
- Pepper
For the Chips:
- 4 Baking Potatoes
- 1 tbsp Oil
- 2 tsp Smoked Paprika
- Salt
- Pepper
For the BBQ Beans:
- 420g tin Baked Beans
- 1 tbsp Kansas BBQ Sauce
- 1 tsp Smoked Paprika
To serve:
- Lime, cut in to segments (optional)
Method
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Chop the potatoes into wedges. Place on a baking tray, drizzle over the oil and sprinkle over the smoked paprika, then season with salt and pepper.
- Bake for 40 minutes until golden and crisp.
- Meanwhile, quarter the chicken breasts.
- Place the bread into a food processor and blitz to a fine crumb.
- Place the flour, eggs and breadcrumbs into 3 separate bowls.
- Add salt and pepper to the flour and mix well.
- Line a large baking tray with greaseproof paper.
- Dip the chicken into the flour, then the egg and then the breadcrumbs.
- Place onto the prepared baking tray.
- Bake the chicken for 25 minutes, turning halfway through for a crisp, even coating.
- Place the beans, BBQ sauce and smoked paprika into a large saucepan.
- Heat gently and stir to combine. Once piping hot, the beans are ready to serve.
- For a summery feel, garnish the chicken with lime segments.