Chicken & Chips

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 225°C.

Step 2

Cut the potatoes into wedges and place on an oven tray. Sprinkle the seasoning on the wedges and then place in the oven for 25 minutes.

Step 3

While the chips are cooking. Remove the parley leaves from the stems and finely chop. In a large bowl combine the Chicken mince, parmesan cheese, ricotta, chicken stock, Olive oil, chili flakes, and parsley. Mix together well.

Step 4

Line a flat oven tray with backing paper and spray with oil. Create 18-20 balls from the mix and place on the tray. When the chips have 10 minutes left, place in the oven for 10 minutes. (Expect a lot of liquid to come out of the mix. Keep this liquid it is used in the salad.) This mix is easy to over cook and dry out.

Step 5

While the chick is cooking, Slice the lettuce, grate the carrot, and finely slice the tomato. Combine in a large bowl and sprinkle with the balsamic vinegar and mix.

Step 6

Once chicken and chips are done remove the chicken from the oven first as it will dry out fast. You can leave the chips in the oven while you server up the other components. Separate the check balls onto plates ready for serving. Server the salad onto each plate and then carefully drizzle the juices released while cooking the chicken over the salad on each plate. Finally add a serving of chips to each plate.