Crumbed Chicken Fingers & Plum BBQ Sauce
with Cheesy Wedges & Slaw
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
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Plum Sauce
(Contains: Soy; )
1 packet
Creamy Salad Dressing
320 g
Chicken Breast
1 packet
baby leaves
1 packet
Slaw Mix
1 sachet
Classic Roast Seasoning
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk. )
2 packet
Potato
Nutrition Values
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. Combine chicken, creamy salad dressing, Aussie spice blend and the plain flour in a medium bowl. 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.
• Meanwhile, roughly chop baby spinach leaves. • In a small bowl, combine BBQ sauce and plum sauce (see ingredients).
• 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. • In a second medium bowl, combine slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy wedges, crumbed chicken fingers and slaw between plates. • Serve with sweet plum BBQ sauce. Enjoy!
