Save to your scrapbook
Spicy popcorn chicken with red pepper salsa
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
30g lightly salted popcorn
½-1 tsp mild chilli powder
1 essential Waitrose Free Range Egg, beaten
350g pack chicken mini breast fillets
1 small red pepper, finely sliced
1 small red onion, finely chopped
100g cherry plum tomatoes, chopped
½ x 25g pack parsley, chopped
2 tsp essential Waitrose Balsamic Vinegar
1. Preheat the oven to 200°C, gas mark 6. Chop the popcorn and chilli in a food processor and place in a flat dish. Place the egg in another flat dish. Dip the chicken first in the egg then the popcorn. Place on a greased baking tray and bake for 15 minutes or until the chicken is cooked through with no pink meat.
2. Meanwhile, make the salsa, by mixing all the remaining ingredients together. Serve with the popcorn chicken.
Typical values per serving:
per serving for 2
This recipe was first published in May 2016.