Mozzarella Arancini
- 10 mins
- 12-16
- Easy
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Lime & Garlic Chicken Schnitzels
A tasty mid-week treat - tender chicken breast coated in crunchy garlicky breadcrumbs, with a scrummy side of punchy peas!
-
Cook: 25 mins
Prep: 15 mins - 2 portions
- Easy
- Suitable for home freezing
Go back
Lime & Garlic Chicken Schnitzels
A tasty mid-week treat - tender chicken breast coated in crunchy garlicky breadcrumbs, with a scrummy side of punchy peas!
-
Cook: 25 mins
Prep: 15 mins - 2 portions
- Easy
- Suitable for home freezing
Ingredients
| For the chicken: | |
| 2 chicken breasts | |
| 25g Juvela Gluten Free White Mix | |
| 1 medium egg, beaten | |
| 50g breadcrumbs, made from a Juvela Gluten Free White/Fibre Loaf | |
| Finely grated zest 1 lime | |
| 1 garlic clove, crushed | |
| Freshly chopped parsley | |
| For the punchy peas: | |
| 1tsp olive oil | |
| ½ red onion, finely chopped | |
| 1 clove garlic, peeled and crushed | |
| 100g frozen peas | |
| 75g edamame beans | |
| ½ red chilli, finely chopped | |
| Handful of fresh mint |
Method
- Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.
- Place the chicken breasts between 2 sheets of cling film and gently bash with a rolling pin until flattened.
- Add the lime zest and garlic to the Mix, then coat the chicken breasts in Mix, then dip into the beaten egg, and finally coat in the breadcrumbs.
- Place on a baking tray; drizzle with a little oil and bake in a preheated oven for 25minutes until golden brown.
- Meanwhile, for the punchy peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook on a low heat for a few minutes, then add the peas and beans. Simmer for a couple of minutes until the peas are just cooked, then crush lightly with a fork. Stir in the chilli and mint and serve warm.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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