School holidays are here!
Why not get cooking in the kitchen with your children! Depending on their age, they might be able to cook this entire recipe from scratch for you all to enjoy at the end of a jam-packed day.
Now there’s a plan.
Whatever you’re doing these holidays, whether jetting off to sunnier shores or madly juggling work and childcare, we trust that delicious, simple food will bring your families together.
With love from a palace filled with working mums 🙂
You will need
400 g chicken breasts, cut into 1.5 cm thick strips
1½ cups panko or bread crumbs, toasted in the oven
1 egg, whisked
1 Tbsp flour
½ tsp salt and pepper
For the pesto mayo
1/4 cup mayonnaise
1-2 Tbsp Pesto Princess Basil Pesto
For the roast baby potatoes
200 g baby potatoes, quartered
15 ml oil
Salt and pepper to taste
1. Preheat the oven to 200°C.
2. To make the pesto mayo, combine the Pesto Princess Basil Pesto and mayonnaise.
3. Spread the panko or bread crumbs on a baking tray, spritz with oil and bake for 3 to 5 minutes until lightly golden. Remove from the oven, let them cool and transfer them to a bowl.
4. Toss the baby potatoes in oil and season before placing them on the same baking sheet. Roast for about 15-20 minutes until fork tender.
5. Combine the egg, flour, salt and pepper in a bowl and whisk until smooth. Place the chicken into the batter and toss to coat evenly.
6. Individually dip the battered chicken strips in the panko bread crumbs, cover evenly before laying out on a baking sheet or a wire rack (above the baby potatoes).
7. Bake the chicken for about 12-15 minutes and serve immediately with pesto mayo and baked potato wedges.
#TopTip For optimum crispness, use a wire rack when baking chicken strips. It allows the hot air to circulate around the chicken and crisp it up from all sides.
Dip, dip, dip and enjoy some quality time in the kitchen with your family!
Recipe and food styling by Michelle Parkin.