Ingredients
11 total- 100 g of puffed rice cereal
- 500 g of mini chicken breast fillets
- 4 tbsp of mayonnaise
- 300 g of baby potatoes, halved or quartered
- 170 g of frozen sweetcorn
- 400 g of frozen broccoli florets
- 300 g of frozen sliced leeks
- 100 ml of chicken stock
- 150 g of full-fat crème fraîche
- 1 tbsp of dijon mustard
- 1 handful of flat-leaf parsley, leaves picked and roughly chopped
Method
7 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large bowl, lightly crush the puffed rice using your hands.
Step 2
Put the chicken and mayo in a shallow dish and toss to coat, then season well.
Step 3
Working in batches, tip the chicken into the puffed rice bowl and turn to coat. Set aside.
Step 4
Put the potatoes and the frozen sweetcorn, broccoli and leeks in a large baking dish. Bake in the oven for 10 mins, or until the veg begins to soften.
Step 5
Meanwhile, make a sauce by whisking the stock, crème fraîche and mustard in a jug; season.
Step 6
Remove the veg from the oven, tip the dish to drain any excess water, then pour over the sauce. Top with the chicken and return to the oven for 25 mins, or until the chicken is golden and crisp.
Step 7
To serve, divide the veg and chicken between plates and spoon over the sauce from the bottom of the baking dish. Scatter over the parsley and dig in!