Panko chicken and pea rice


I’m really excited that this little dish turned out so well!  It’s a great healthy alternative to fried chicken nuggets and equally delicious with sweet potato wedges.  Lentil loves eating them with his hands too and dipping them in sauce.

2 adult and 1 child portion; not suitable for freezing.

The what:

2 large chicken fillets

40g panko

Untitled design (75)

1 egg, lightly beaten

2 tbsp balsamic vinegar

1 tbsp honey

1 tbsp unsalted butter

olive oil (to grease oven-proof dish)

a small handful of sesame seeds

The how:

Dice the chicken fillets.  Pour the beaten egg into one bowl and add the panko to a second bowl.  Grease an oven-proof dish with a little olive oil.  Dip the chicken fillet pieces into the egg, coat in the panko and place in the oven-proof dish.  Cook in the oven for 15-20 minutes until golden brown.

For the sauce melt the honey in a small saucepan over a very gentle heat.  Add the balsamic and unsalted butter and cook for another 1-2 minutes, stirring regularly.

Serve with rice mixed with peas, drizzle with some sauce and sprinkle with sesame seeds.  Alternatively, serve with sweet potato wedges and sauce on the side.




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