recipes
Crispy chicken fingers with a brie and walnut stuffed potatoes
Serves: 2
Ingredients
For the chicken
- 500g chicken breast
- 1 orange
- 2 tbsp honey
- 1 tsp grated ginger
- 1 tsp fresh thyme
- 2 eggs
- 100g flour
- 1/4 cup milk or cream (Benna)
- 200g breadcrumbs
- 200g cornflakes
For the potatoes
- 2 large potatoes
- 150g Brie cheese (President)
- 2 spring onions
- 1 small red chilly
- 6 crushed walnuts
Method
Cut the chicken in strips and place in a bowl grate the orange, squeeze the juice and together with the honey, ginger and thyme add to the chicken and allow to rest in the fridge overnight. Beat the eggs and whisk in the flour and milk, toss in the chicken strips than into the breadcrumbs and crushed cornflakes, deep fry until golden brown. Cut the potatoes lengthwise and boil, using a tbsp make a whole in the middle f the potatoes so that both sides can be stuffed. Chop the spring onion, chilly and sauté, dice the brie and mix in with the walnuts and chilli mix to fill the potatoes with. Bake in a well preheated oven until browned
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