Breaded Chicken with Broccoli and Beetroot Dip and Herb Bread

Submitted by: Maria Kramer

Submission date: 17th January 2015

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Breaded Chicken with Broccoli and Beetroot Dip and Herb Bread
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Servings Prep Time
1 Person 15 Minutes
Cook Time
0 Unknown
Servings Prep Time
1 Person 15 Minutes
Cook Time
0 Unknown
Breaded Chicken with Broccoli and Beetroot Dip and Herb Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1 Person 15 Minutes
Cook Time
0 Unknown
Servings Prep Time
1 Person 15 Minutes
Cook Time
0 Unknown
Ingredients
Servings: Person
Instructions
  1. Add salt, pepper, garlic granules and parsley to the oatmeal pack.
  2. Slice the chicken into goujon shapes and then bread them in the oatmeal mixture.
  3. Place into the oven and cook until golden.
  4. With the remainder of the pack, add water until a dough is formed.
  5. Flatten on a silicon tray and place in oven until a firm flat bread forms (normally 10 minutes)
  6. Boil the broccoli until soft then place in the freezer until cooled.
  7. Mash the beetroot into 20g fage with salt pepper and garlic granules.
  8. Mash the cooled broccoli into 30g fage with salt pepper and garlic.
  9. Slice the cucumber, carrots and celery and mix together with salt and pepper.
  10. Dollop the beetroot and broccoli dip onto a plate and add the chicken and salad.
  11. Sprinkle rock salt over the dish
  12. Cut the flatbread into any shape and enjoy with the dips!!
Recipe Notes

Guidance on cooking time will be added.