© J Sainsbury plc 2020
Bacon-crumbed chicken nuggets with cauliflower mash
Forget breadcrumbs – try coating chicken nuggets in smoky bacon crisps and bake until perfectly crunchy. This healthier weeknight dinner for kids (or grown-ups!) takes less than an hour to prep – serve with cauliflower potato mash and peas for extra veg
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Ready in 55 minutes
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Cooking time 35 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
- 500g floury potatoes, peeled and cut into 3cm pieces
- 400g cauliflower, broken into florets and halved
- 2 tbsp semi-skimmed milk
- 20g butter
- 140g bacon crisps
- ½ tsp smoked paprika
- 50g plain flour
- 2 medium eggs, beaten
- 460g chicken breasts, cut into strips
- 250g frozen peas
Method
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1
Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the potatoes and cauliflower in a large pan and cover with cold water. Bring to a boil and simmer for 15 minutes, until completely soft, then drain and leave to steam for 5 minutes. Mash with a potato masher, then add the milk and butter.
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2
Meanwhile, place the bacon crisps in a food processor and blitz until they resemble crumbs. Lay these on a plate and stir through the smoked paprika. Place the flour on a separate plate and the beaten egg on another one.
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3
Line a large baking tray with greaseproof paper. Toss the chicken strips in the flour, then in the egg, and finally in the crushed bacon crisps. Lay these out on a wide baking sheet and bake for 20 minutes, until golden brown and cooked through.
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4
Meanwhile, bring a small pan of water to the boil and add the frozen peas. Boil for 2-3 minutes until just cooked. Serve the peas with 3-4 chicken nuggets per child.
