Quick Chicken Nuggets

Needing a quick meal for tea, we decided chicken nuggets would be a good idea.  Gathering together a chicken breast, a packet of salted crisps and an egg we made a speedy meal in less than 15 minutes. 

The packet of crisps was left closed and the crisps were crushed.  Then they were placed in a bowl.  Some butter and oil was added to a frying pan over a medium heat.

A beaten medium egg was put in another bowl and the chicken was cut into bite sized chunks.

Having dipped the chicken in the egg wash, it was coated in the crisps and added to the frying pan.  After a few minutes, the chicken was turned and it was left to cook through.

Sous Chef J declared this to be "brilliant"... and, seeing as he ate the lot in record time, it did seem to be a successful quick meal to make!

Dip-in Chicken

As it's been a bit hectic here in the UK recently, Sous Chef J and I decided to create a new (ish) dish for his tea to keep us occupied in a positive way.  So, looking in the fridge, we decided on a quick chicken dish.  Of course, our ingredients are all Gluten Free but this is just as easily made with gluten-containing breadcrumbs.

Sous Chef J gathered the ingredients and took this pic...

So you'll see it really is a simple meal we decided to make.  First step was to slice the chicken breast, it was then dipped in the beaten egg before being covered in the Hale and Hearty Gluten Free Breadcrumbs. 

When all the pieces of chicken had been coated, they were added to some warmed oil and butter and fried until golden brown.

Then, it was time to 'plate up' with some reheated spicy potato wedges and broccoli... before the addition of an ample squirt of tomato ketchup.

There you have it... a quick Dip-in Chicken meal prepared in about 15 minutes....

...and much appreciated by Sous Chef J.

Devilishly Delicious Slow Cooker Chicken

Having started with a recipe for biscuits, we decided a savoury offering would be a good way to finish off the week. So, as we all had a busy day in prospect, a slow cooker recipe was chosen. It's called Devilled Chicken and is a long-standing family recipe which has been used for over 20 years... we still have the original recipe card (given by a family friend)... and here it is:- Having measured out all the ingredients (using gluten free Worcestershire sauce and soy sauce) into a Pyrex dish, my sous chef combined them and the chicken joints (that had been skinned) were added, covered in the sauce and left to marinade for about an hour. (As we had 6 chicken leg joints, we doubled the above amounts)






Next, the chicken pieces were browned on all sides and, after about ten minutes, the remainder of the marinade was added to the pan and brought up to simmer. After this, the slow cooker (ours is a very basic 3.5l one from Argos) was filled with the chicken and its sauce, covered and left to cook, on high for about 5 hours.... ... and when we were ready to eat, after the sous chef had approved the cooking process and resultant aroma, this is what was served up... The verdict was that it was 10/10 and, after his taste test, this was the sous chef's plate! Give it a go and see what you think!

This dish was made with Gluten Free ingredients... and can also be cooked, in a casserole, in the oven at 350ºF/180ºC for about an hour. We prefer the slow cooker method as the meat just falls of the bones and it's a great stand by for after a busy day and can be served with rice (or jacket potatoes if you oven cook).