Master chefs: Laura, Jess, and Kat
Ingredients:
1 chicken or turkey breast per person, whole
sweet potato, cut into circles (with skin on)
1 small can of sweetcorn
a few mushrooms
dried basil
black pepper
for marinade:
soy sauce
sweet chilli sauce
grated ginger
lemon juice
lime juice
spoonful of honey
chilli flakes
How'd we do it?
1) Preheat oven to 150C (gas mark 5).
2) Place sweet potato chips in a large roasting tin, cover them with a little oil, some dried basil and a bit of black pepper. Put them in the oven for 10 minutes.
3) While the potatoes are cooking, marinade the chicken with the ingredients listed. Put in a separate roasting tray, place in the oven (with all the extra marinade if you like it spicy!) and turn the oven up to 180C (gas mark 6).
4) Cook the ingredients for a further 20-25 minutes, depending on the thickness of the chicken.
5) Just before the chicken and potatoes are ready, fry up the mushrooms (roughly chopped) and sweetcorn with some black pepper.
6) Serve on pretty plates, and with a glass of white wine each!
(serves 2-4, depending on the number of chicken breasts)
All of our ingredients are added on whim, so just put as much in as
you'd like! Adding some extra spices like paprika or fresh chillis would
probably go well.
