Chicken nuggets with potato wedges

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Egg

  Whole, fresh eggs

  120g

• Corn flakes

  Cereals ready-to-eat, kellogg, cornflakes

  ½ cup or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  600g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Preheat the oven to 200°C.
3. Spray the potato wedges with olive oil and place in a single layer on a baking tray. Bake for 30–35 minutes or until crisp and golden, turning from time to time.
4. Meanwhile, line a baking tray with baking paper and prepare the chicken. Dip the chicken pieces into the egg and then into the cornfl ake crumbs to coat. Place in a single layer on the baking tray, spray with olive oil and bake for 15–20 minutes or until golden and crisp.
5. Serve the wedges and nuggets with lemon wedges and your favourite salad or steamed vegetables.

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