This week in Healthy Schools Club, Mrs Smith created a recipe - a variation on chicken and chips.
Ingredients:
- Plain flour
- Eggs
- Cornflakes
- Chicken breasts
- Oil
- Paprika
- Jacket potatoes
- Salt and pepper
Method:
- Cut the jacket potatoes up into small cubes and season with the salt, pepper and paprika. Coat in oil and bake for 45 minutes at 200c.
- Chicken breasts - cut into small fillets. Coat in flour then dip in the beaten egg and finally, roll in the crushed cornflakes. Bake in the oven for 20 minutes at 200c.
The children absolutely loved it as they made a production line so they could all take it in turns. Everyone ended up very messy!
Better than any take out 😊
Mrs Smith said that this week's teaching point was the health and safety aspect around cooking with raw meat and eggs and how to handle these ingredients safely.
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