BAKED SEEDED CHICKEN FILLETS, WINTER SLAW
Chicken coated in a poppy and sesame seeds with a red cabbage, carrot, red onion and apple slaw.
20 Fresh Red Tractor Chicken Fillets 900502
½ Bunch of Fresh Coriander 600500
5 Whole RSPCA Free Range Medium Eggs 358230
For the Seed Coating
50g Country Range Blue Poppy Seeds 187740
100g Country Range Whole Sesame Seeds 187840
100g Country Range Sunflower Seeds– Chopped 601128
2 tsp Country Range Garlic Powder 188131
2 tsp Country Range Ground Cumin 188141
2 tsp Country Range Ground Coriander 188060
2 tsp Country Range Crushed Chillies (optional) 2822761
2 tsp Country Range Table Salt 208081
1 tsp Country Range Whole Black Pepper Cracked 187071
1 Prepared Shredded Red Cabbage 602207
3 Carrots-cut into matchsticks 600221
2 Red onions-sliced thinly 601101
2 Red Apples – cut into thick matchsticks 600863
Salt- Country Range Table Salt 208081
Drizzle of Extra Virgin Olive Oil 171881
- Mix all seed coating ingredients together.
- Separately whisk eggs and add chopped coriander, then pass chicken strips through the egg wash and coat in the seed mix.
- Place onto a baking tray and cook at 200oc for 10-12 mins or until core temperature is above 75o
- For the Slaw, place ingredients into a bowl, season and mix through- allow to stand for 10 mins, dress with olive oil before serving.