We've recently started meal planning and saving money on our food shopping. Stocking up the freezer is a great addition to meal planning and it's also really useful for those last-minute panic meals when a friend comes home from school. We have a few staples in the freezer and I recently purchased McCain Sweet Potato Fries as my home made ones always seem to end up soggy, so I thought I'd given them a try. Ironically, a week after I bought them, I was asked to make a recipe for a blog post using them!
The recipe we used is from Holly Bell at Recipes From a Normal Mum and it's for Garlic, lemon & sweet chilli chicken with McCain sweet potato fries. This recipe serves four adult or two adults and two-four children. I used one less chicken breast when making it for two adults and two children as I knew my children wouldn't eat a whole chicken breast each. I also didn't put as much of the marinade onto the chicken breast for the children as I knew they wouldn't like the taste of the chilli.
Ingredients:
4 skinless chicken breasts (defrosted if frozen)
4 cloves garlic, peeled and crushed
1 lemon
100mls sweet chilli sauce
1 tbsp olive oil
1 tsp freshly ground black pepper
500g McCain Sweet Potato Fries
625g freshly frozen mini corn cobs
Preheat the oven to 220°C/fan 210°C/gas mark 7 (we have an AGA, which gets to around 180°C so we cooked everything for a bit longer).
Lay the chicken breasts on a large piece of greaseproof paper, fold it over to cover them and then bash with a rolling pin until about 1cm thin. Discard the paper and place the chicken breasts into a freezer bag then wash your hands. Add the crushed garlic, zest and juice of the lemon, sweet chilli sauce, oil and black pepper. Close the bag, give it a bit of a jig and a ‘squish’ to distribute the marinade evenly and place in the fridge for 10 minutes whilst the oven preheats.
Spread the McCain Sweet Potato Fries evenly in a single layer onto a baking tray and pop onto the top shelf of the oven. Bake for 17 – 20 minutes, turning twice until crisp and light golden.
Place a fresh piece of baking paper onto a baking tray; place the marinated breasts onto the tray with a little space between each one. Discard any leftover dressing left in the bag. Once the fries have been baking for about 5 minutes place the tray of chicken onto the middle shelf of the oven. Bake for 10 - 15 minutes until cooked through.
In the meantime cook the corn by either microwaving for 5 minutes (800W) on full power in a large dish covered with clingfilm and pierced several times or boiling for 12 minutes on the hob. Whichever method you prefer, drain before serving.
Assemble the chicken, fries and corn onto plates and tuck in! If there’s any chicken left over it’s fantastic in pitta breads with salad for lunch the next day. Just cover with clingfilm and store in the fridge.
This meal was absolutely delicious and I will definitely cook the recipe again. The sweet potato fries were delicious and they were nice and crispy, unlike my homemade ones! Check out McCain's website to find out more about their frozen ranges.
Have a look at my video to see a step-by-step guide on how to make the recipe.
“I am a member of the Mumsnet Bloggers Network Research Panel, a group of parent bloggers who have volunteered to review products, services, events and brands for Mumsnet. I have not paid for the product or to attend an event. I have editorial control and retain full editorial integrity. I have received a voucher as a token of thanks for this post”.
Ingredients:
4 skinless chicken breasts (defrosted if frozen)
4 cloves garlic, peeled and crushed
1 lemon
100mls sweet chilli sauce
1 tbsp olive oil
1 tsp freshly ground black pepper
500g McCain Sweet Potato Fries
625g freshly frozen mini corn cobs
Preheat the oven to 220°C/fan 210°C/gas mark 7 (we have an AGA, which gets to around 180°C so we cooked everything for a bit longer).
Lay the chicken breasts on a large piece of greaseproof paper, fold it over to cover them and then bash with a rolling pin until about 1cm thin. Discard the paper and place the chicken breasts into a freezer bag then wash your hands. Add the crushed garlic, zest and juice of the lemon, sweet chilli sauce, oil and black pepper. Close the bag, give it a bit of a jig and a ‘squish’ to distribute the marinade evenly and place in the fridge for 10 minutes whilst the oven preheats.
Spread the McCain Sweet Potato Fries evenly in a single layer onto a baking tray and pop onto the top shelf of the oven. Bake for 17 – 20 minutes, turning twice until crisp and light golden.
Place a fresh piece of baking paper onto a baking tray; place the marinated breasts onto the tray with a little space between each one. Discard any leftover dressing left in the bag. Once the fries have been baking for about 5 minutes place the tray of chicken onto the middle shelf of the oven. Bake for 10 - 15 minutes until cooked through.
In the meantime cook the corn by either microwaving for 5 minutes (800W) on full power in a large dish covered with clingfilm and pierced several times or boiling for 12 minutes on the hob. Whichever method you prefer, drain before serving.
Assemble the chicken, fries and corn onto plates and tuck in! If there’s any chicken left over it’s fantastic in pitta breads with salad for lunch the next day. Just cover with clingfilm and store in the fridge.
This meal was absolutely delicious and I will definitely cook the recipe again. The sweet potato fries were delicious and they were nice and crispy, unlike my homemade ones! Check out McCain's website to find out more about their frozen ranges.
Have a look at my video to see a step-by-step guide on how to make the recipe.
“I am a member of the Mumsnet Bloggers Network Research Panel, a group of parent bloggers who have volunteered to review products, services, events and brands for Mumsnet. I have not paid for the product or to attend an event. I have editorial control and retain full editorial integrity. I have received a voucher as a token of thanks for this post”.
