This week's Fuel My Friday is a quick and easy alternative to your favourite fried chicken takeaway - pair it up with a good salad and you're away!
Whilst their might not be any poolside coaching happening during this lockdown period, British Para-Swimming Coach of the year, Jacquie Marshall (2018 & 2019), has instead been meeting up with her Northampton training group online for a virtual cook up! This weeks Fuel My Friday 'fakeaway' is just one of the recipes they've tried and tested together.
Over to you Jacquie...
I've been hosting online 'Cooking with Jacquie' sessions with our performance groups at Northampton for a few weeks now, and it's been really encouraging to get our swimmers preparing all the ingredients and cooking from scratch in their own kitchen and building up different skills during lockdown - we have quite a bit of fun chatting as we cook too!
This chicken tenders recipe is actually one we picked out from the Fuel My Friday archives and I can certainly recommend after the reviews the squad gave it.
Ingredients (serves two)
- 2 chicken breasts
- 4 teaspoons olive oil
- 50g oats
- 1 teaspoon dried herbs
- 1 tsp of mixed spices (such as paprika, chilli and allspice)
- 1/2 teaspoon salt
- 1/2 chicken stock cube
- 6 tablespoons plain flour
- 1 egg
Method:
- Blitz the oats, stock cube, herbs and spices together in a smoothie maker or blender until they make a powder - tip this out onto a plate and put to one side.
- In a shallow bowl beat the egg, and on a separate plate to the spice mix put the flour.
- Flatten chicken breasts with a rolling pin then slice into thin strips. Coat each strip of chicken with flour, then egg then into the oat mixture.
- Add the olive oil to a pan then add then fry the chicken strips for two minutes on each side on a medium high heat. Reduce the heat and allow to cook or a further 4-5 minutes until the chicken has cooked through.
- Enjoy with some dip and a nice salad!