Saturday, 1 February 2014

Rice Krispie Chicken with Butternut Squash and Rosemary Wedges

Ok so this is not the healthiest meal but it is kinda fun! I saw the Rice Krispie Chicken recipe playing on a screen at one of the central London tube stations, and as you know I love trying new a different things to batter fish and chicken with so I had to try it. It was well sweet but actually not as horribly sweet as I was thinking it might be. The butternut squash wedges were a bit of a disappointment as they weren't crispy at all but they had a nice flavour all the same.

Rice Krispie Chicken with Butternut Squash and Rosemary Wedges
(from Food Network and WeightWatchers Magazine)
(Serves 4)

4 chicken breasts, cut into strips
250g Rice Krispies
butter, for greasing
mayonnaise, for dipping
salt and pepper
2 butternut squash, peeled and cut into wedges
cooking spray
2 sprigs rosemary
1/2 tsp chilli flakes or chilli powder
1/2 tsp salt
1/2 tsp garlic powder
Preheat the oven to 200°C and line a baking tray with parchment paper.

Put the squash wedges in a roasting pan and spray with cooking spray, shake the pan to coat the wedges.

Add the rosemary sprigs ad sprinkle with the chilli, salt and garlic. Roast for 45 to 45 mins or until tender.

Put the cereal and some salt and pepper in a bowl and crumble with your fingers until lightly crushed.

Put the mayonnaise into a bowl, ready for dipping.

Put the butternut squash wedges into the oven and roast for 40 to 45 mins or until tender.

Dip each piece of chicken first in the mayonnaise, shaking off any excess, before dipping in the crushed cereal.

Place the dipped chicken on the baking tray and bake in the preheated oven for 35 mins until golden, turning half way through cooking.

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