Sunday, 12 August 2012

Warburtons Hi-Taste Lo-Fat 2-week Eating Plan Dinner recipe : Crispy Tomato Chicken

Well, this is the final recipe that I have to share with you from the Warburtons Hi-Taste Lo-Fat 2-week Eating Plan and I'd love to know how you've been getting on if you've tried any of them out. Today's final recipe sounds like a great mid-week recipe that the whole family will love and the fact that you can make it using any bread you happen to have in the house makes it a great way of using up stale bread.

Make double  the  amount  of  crispy  tomato  chicken  and  freeze  half  for  another  day.

To freeze:  layer  uncooked  chicken  pieces  in  between  greaseproof  paper  in  a  freeze  proof  container.
Thaw  and  cook,  following  the  instructions  below.

Serves: 4  Takes  about  20  minutes  to  make  and  15-20  minutes  to  cook


  1. 6 potatoes
  2. 2 ½ tbsp olive oil
  3. 8 slices Warburtons Wholemeal Bread or Warburtons White Plus Wholegrain (about 200g)
  4. 3 large chicken breasts
  5. 3 tbsp tomato puree, (about 100g)
  6. 3 heaped tbsp plain flour
  7. 2 free range eggs
  8. Steamed green veg e.g. green beans, to serve

  1. Directions
  2. 1. Cut each potato into about 5-6 wedges. Heat 1 1/2 tablespoons of the oil in a roasting dish. Add the potato wedges to the hot dish and roast for 35 minutes until golden and cooked.
  3. 2. Meanwhile brush 2 baking trays with the remaining oil. Put the Warburtons bread into a blender and whizz into breadcrumbs
  4. 3.Cut each chicken breast into 5-6 strips. Dip the strips in tomato puree, then flour, then egg and then breadcrumbs.
  5. 4. Put the chicken strips on to the trays and cook for 15-18 minutes until golden and cooked. 
  6. 5. Serve with the potatoes and steamed green beans
for more information :

Disclosure : Warburtons sent me a couple of loaves of bread and some brioche rolls to help start us off on the  Hi-Taste Lo-Fat 2-week Eating Plan.

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