John Torode's corn chip chicken and quick slaw

The summer holidays are well and truly underway, so if you're finding yourself with a full house, or just have no time to get dinner on the table, then John is here with a quick and tasty meal the whole family will enjoy.

Fridge to fork in under 20 minutes, John’s whipping up his corn chip chicken and quick slaw.

Taken from My Kind of Food by John Torode

Serves: 6

Ingredients

For the chicken

200ml crème fraiche1 egg, beaten4 large skinless and boneless chicken breasts1 x 200g bag of tortilla chips (you can also use plain crisps or rice crispies)

For the quick slaw:

4 tablespoons olive oil½ green cabbage, shredded as finely as possibleJuice of half a lemonFreshly ground black pepper50g parmesan shavings

Preheat the oven to 220c

Method

Coat the chook

Mix together the crème fraiche and egg in a large bowl.

Cut the chicken into finger-sized strips, then roll them in the crème fraiche mix.

Crush the tortilla chips into little bits in their bag. Now drop all the coated chicken into the bag around a lot so that each piece of chicken is coated in corn chip crumbs.

Pour the chicken out of the bag onto a tray and leave for 5 minutes so the corn chips go a little soggy

Quickly make the slaw:

Mix the olive oil, cabbage, lemon juice and pepper in a large bowl. Spread over a large platter and throw over the parmesan.

To cook the chook

Place as the pieces of chicken without any of them touching onto a lined baking tray and cook in a preheated oven at 220c for 10-12 minutes.

Serve up in a big bowl of the chicken strips – with the slaw, or just ketchup if you prefer.

Tips

The corn-chip coating works on all manner of meat and fish, such as strips of cod or plaice, or schnitzels or prawns.