SALT AND PEPPER CHICKEN

Salt and pepper Chicken

Serves 4

1pp for H&F and 7pp on Propoints for each portion

40gr flour

1  teaspoon five spice

2  teaspoon of salt

1/2 teaspoon of white pepper

Mix and add (4 large 220g) chicken breast to cover in a little flour.  Butterfly chicken them and cube them first.

Heat oil (1 teaspoon per breast (4 in total) ) to a good  nonstick frying pan - add chicken and seal both sides and then cover and  cook for 5 mins.

(add the following for your own taste)

3 cloves of garlic

3 chopped chilli

12 spring onions

1 large white salad onion halved and sliced

rock salt to taste

add to chicken with a squirt of spray oil - cover and cook for 2 mins till onion soft

Enjoy with chopped up chinese lettuce!

SALT AND PEPPER CHICKEN

2 large chicken breasts cut into bite size pieces

One egg whisked

5 tablespoons of smash

2 tsp garlic salt

2 tsp onion powder

1 tsp cayenne pepper

Dash of black pepper

Frylight

Red pepper

Green chilli (deseeded if you don’t like a dish mouth burning hot)

1 onion

2 spring onions

1.	Preheat oven to 200oC
2.	Mix the smash and seasonings into a bowl
3.	Dip the chicken in the egg, then roll into the seasoned smash and place on a baking tray sprayed with frylight.
4.	Cook the chicken in the oven for 20mins or until cooked
5.	Meanwhile in a frying pan sprayed with frylight stir fry the onion, pepper and spring onions (or any other stirfry veg of your choice) until cooked
6.	Mix in with the chicken for the last 5 mins in the oven.
7.	Eat and serve with any of the following:  Rice, SW Chips, Noodles or curry sauce (don’t forget to syn the curry sauce if using a powdered one)

Also don’t forget that using the Smash is technically a tweak but please don’t ask me to explain that bit.