Breaded Crispy Chicken and Garlic Rice
with Peas and Marinara Sauce
This Breaded Crispy Chicken and Garlic Rice is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Garlic Clove
150
Basmati Rice
2
British Chicken Breasts
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Tomato Passata
1
Italian Style Herbs
10
Chicken Stock Paste
120
Peas
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
300
Water for the Rice
1
Egg
½
Sugar for the Sauce
50
Water for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil. Once hot, add half the garlic and stir-fry for 1 min.
Stir in the rice, 1/4 tsp salt and water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with the bottom of a saucepan until it’s 1-2cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt and pepper.
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Little Chefs: Use your hands to dip the chicken into the egg and and cover in the breadcrumbs.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan. Fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
When the chicken is golden, transfer to a baking tray.
Discard the oil from the frying pan and wipe it clean. Set aside
Bake the chicken on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop the (now empty) pan back on medium heat with a drizzle of oil. Once hot, add the remaining garlic and cook for 30 secs.
Add the passata, Italian style herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together and cook until thickened, 2-3 mins.
Taste and season with salt and pepper if needed.
Fluff up the cooked rice with a fork. Stir through the peas and butter (see pantry for amount).
Share the rice between your bowls and top with the crispy chicken. Spoon over your marinara sauce.
Finish with a sprinkle of the grated hard Italian style cheese over the top.
Little Chefs: Use a fork to fluff up the rice and mix in the peas and butter so it's ready to serve. Then help spoon everything into your bowls for eating!
Enjoy!
