Directions: |
Directions:1. To begin, take the chicken breasts out of the fridge to get them room temperature. If they are quite plump, it might be advisable to flatten it out a little bit more by bashing it with a rolling pin between two sheets of cling. But be careful it doesn’t become too thin.
2. Preheat your oven to 200C and crush the crisps into smithereens, but not into a complete dust!
3. Prepare your work station for coating the breasts with three plates side by side plus a baking tray – seasoned flour on the first plate, egg wash on the second and crushed Tayto on the third with breadcrumbs, garlic powder and freshly-ground black pepper. The crisps have enough salt and onion flavouring in them so no need to add anything of the like.
4. Now dip the chicken breasts into the flour, followed by the egg. Then the best way to get good coverage with the Tayto mix is to lay the chicken on the crumbs, and turn it around to get a decent coating on it. Feel free to use your hands to shower more crumb on the chicken from above. Leave eacg on the baking tray as you repeat.
5. Roast in the oven for 20-30 minutes, depending on the size of the breasts. If using bake-at-home baguettes, follow the packet instructions for cooking them in the last 10 minutes. They usually cook in less then that time but you can easily substitute for pre-bought baguettes.
6. While everything’s cooking, prepare your fillings. We love lettuce and tomato but it’s entirely up to you. Imagine you’re at your very own deli counter, what would you choose?
7. Remove the chicken from the oven and allow to cool slightly. Cut into slices and then begin to prepare your roll. We recommend you cut it in half again, but the choice is yours. Begin to inhale and consume. |
This recipe for Chicken Fillet Roll is from