Cheesy Chicken Tenders
with Queso Style Dip | Perfect for sharing
The quantities provided above are averages only.
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
32 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
British Chicken Breasts
60 grams
Red Leicester
(Contains Milk)
1 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
2 tbsp
Oil for the Breadcrumbs
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the mayo into a medium bowl.
c) In a separate medium bowl, combine the breadcrumbs, roasted spice & herb blend and the oil for the breadcrumbs (see pantry for amount).
c) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of mayo and mix to coat well. Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Bake the chicken tenders on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Meanwhile, grate the Red Leicester.
c) Peel and grate the garlic (or use a garlic press).
d) In a medium saucepan, mix together the creme fraiche, garlic and cheese. Season with salt and pepper.
a) Once the chicken is cooked, pop the saucepan on medium heat and stir until the cheese has melted and the mixture is hot, 2-3 mins.
b) Transfer the queso style dip to your serving bowl.
c) Serve with the chicken strips for dipping.
Enjoy!
