45mins
1kg Scotty Brand potatoes
400g chicken breast
3 tbsp plain flour
1 egg
150g breadcrumbs
2 tbsp vegetable oil
420g reduced salt and sugar baked beans
Wash potatoes and then cut in half and then into wedges. Cook in a pan of boiling water for 10 minutes.
Preheat the oven to 200°C / 180°C fan oven / 400°F / gas mark 6 or air fryer.
Dice chicken into cubes.
Break egg into a bowl and whisk using a fork. Put the flour and breadcrumbs on separate plates. Cover a baking tray with greaseproof paper.
Coat each cube of chicken in flour, then dip in the egg and roll in breadcrumbs until all surfaces are covered. Place on the baking tray or place evenly into air fryer.
Drain the wedges, then place on another baking tray and drizzle the oil over them.
Cook wedges and nuggets in the oven or air fryer for approximately 20 minutes, turning over half way. Ensure the chicken is cooked through and white in the middle.
Heat the baked beans through and serve with the nuggets and wedges.
