Cajun Chicken & Wedges

(Based loosely on a recipe in SW Mag July 2012)
Serves 2
Ingredients:
1 Tomato, cut into small pieces (s) (sff)
1 Pepper, deseeded & cut into small pieces (s) (sff)
1 Lime, zest & juice (ss) (sff)
1 Carrot (s) (sff)
1 tsp garlic salt
1 tbsp. Cajun powder
1 Slice Burgen soya & linseed bread (6 syn)
Or
2 Slices of 400g wholemeal bread (1Heb or 6 syns)
2 Eggs, beaten (ff)
2 “Red Rooster” large potatoes cut into wedges (ff)
2 Chicken breasts, sliced into strips (s) (ff)
10cm Cucumber, cut into small cubes (s) (sff)
10cm Celery, cut into small pieces (s) (sff)
Lettuce (s) (sff)
Method
Break the eggs into a bowl, season & set aside.
In a mini food processor chop up the stale bread, garlic salt & Cajun, set aside.
Boil the wedges for 5 mins in salted water, drain and dry, then place on a tray lined with greaseproof paper, spray with fry Light, sprinkle with Cajun powder and cook in an oven at 180C for 20-25 mins turning at half time & sprayed again with Fry Light, until they are nicely browned.
In a second tray, lined with greaseproof paper, cook the chicken after dipping in the egg and then rolling in the bread & Cajun mix. Cook for 20-25 mins.
Make a salad of lettuce, tomato, cucumber, pepper & celery, add the chicken, season, and finish with lime zest & juice.
Credit: Pete’s Recipe Book


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