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Crispy Chicken and Chips

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. With a sharp knife cut the Potatoes into chips. Peeling is optional. Add to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the chips and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the middle shelf of the oven and roast for around 25 to 30 minutes until they are a golden brown colour.
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Prep the Garlic Clove (chop, grate, press) and grate the Cheddar Cheese. Place the Chicken Breast in between cling film or baking paper and bash with a roller or saucepan to make them thinner.
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Heat a frying pan with enough oil to cover the bottom. In a bowl crack the Egg and beat it and season with a little salt and pepper. Add the Panko Breadcrumb and the Paprika to separate bowl. Dip the chicken into the Egg and then into the Paprika Panko Breadcrumb ensuring they are covered and add to the frying pan.
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Fry the Chicken Breast until cooked through and golden brown. Turn every couple of minutes. Cook for about 15 minutes. Once done pop onto a little kitchen roll to absorb any excess oil.
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In another pan add a drizzle oil and drop in the Peas. Stir-fry the Peasfor a few minutes then add the Garlic Clove and season with a little salt and pepper. Cook for another couple of minutes. While they finish up drop the grated Cheddar Cheese onto the chips and allow to melt onto them.
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Add a Chicken Breast, cheesy chips and a helping of Peas to each plate. Optionally add a dollop of Tomato Sauce. Eat and Enjoy!
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