Crumbed Chicken Fingers & Plum BBQ Sauce

Name: Crumbed Chicken Fingers & Plum BBQ Sauce with Cheesy Wedges & Slaw
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet chicken breast; 1 packet Creamy Salad Dressing; 1 tsp plain flour; 1 packet panko breadcrumbs; 1 bag baby spinach leaves; ½ packet Plum Sauce; 1 bag slaw mix; 1 drizzle white wine vinegar; 1 sachet Aussie Spice Blend; 1 packet BBQ sauce; 1 packet Shredded Cheddar Cheese

with Cheesy Wedges & Slaw

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If you don’t want to use a fork we don’t blame you, these chicken fingers are so golden and irresistible in a crunchy crumb that they need to be dunked in a smokey sweet plum BBQ sauce immediately. Wipe everything up with a side of wedges, covered in melted Cheddar cheese. We recommend trying them with the sauce too!

Tags:

Climate Superstar

Allergens:

Eggs

•Milk

•Gluten

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

chicken breast

1 packet

Creamy Salad Dressing

(Contains: Eggs, Milk; May be present: Gluten, Fish, Tree Nuts, Sesame, Soy. )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

½ packet

Plum Sauce

(Contains: Soy; )

1 bag

slaw mix

1 sachet

Aussie Spice Blend

1 packet

BBQ sauce

(May be present: Gluten, Fish, Sesame, Soy, Almond, Cashew, Eggs, Milk. )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2768 kJ

Fat21.5 g

of which saturates7.1 g

Carbohydrate74.8 g

of which sugars27.3 g

Protein47.4 g

Sodium1406 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20-25 minutes.

• Meanwhile, cut chicken breast into 2cm strips. In a medium bowl, combine chicken, creamy salad dressing, Aussie spice blend and the plain flour. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs. Coat handfuls of chicken in the panko. Transfer to a plate.

• Heat a large frying pan over high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray, then bake until cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is baking, roughly chop baby spinach leaves. Transfer to a second medium bowl. • In a small bowl, combine BBQ sauce and plum sauce (see ingredients). Set aside.

• When the wedges have 5 minutes remaining, remove tray from oven, then sprinkle with shredded Cheddar cheese and bake until golden and crispy, 5 minutes. • To the baby spinach, add slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.