Preparation time: 15 mins
Cooking time: 20 mins
2 chicken breasts, cut into strips
¼ cup plain flour
1 egg, lightly whisked
1½ cups cornflakes, lightly crushed
2 potatoes, peeled and cut into wedges
1 egg white, lightly whisked
2 corn cobs, halved
1 cup peas
1 cup broccoli
Tomato sauce to serve
- Preheat oven to 220°C. Line two baking trays with baking paper. Toss the chicken strips in flour and dust off excess. In a medium bowl, mix the egg with the chicken until coated. Pour in crushed cornflakes and toss until chicken is coated. Place onto one of the prepared baking trays, cover and refrigerate for 10 minutes.
- Place potato wedges into a medium bowl and season. Toss with egg white until coated. Place onto the remaining baking tray. Cook for 10 minutes, then reduce heat to 190°C. Put chicken fingers into oven and cook with potatoes for 10-12 minutes until golden and crispy.
- Boil, steam or microwave broccoli, peas and corn on the cob. Serve with crunchy chicken fingers and wedges.
Tip: to make crunchy fish fingers, substitute chicken for 250 gm of firm white fish cut into strips. Fish fingers can be oven baked (low-fat version) or lightly pan fried.