Chicken and Butter Bean Dippers
A recipe from Aisling Larkin the kids are going to love, enjoy!
1 raw chicken fillet
1 tin Batchelors Butter Beans
1 1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp mayonnaise
Squeeze lemon juice
Breadcrumbs ( wholemeal great option )
Oil to Spritz
Preheat the oven to 180oC and line two baking sheets with parchment paper.
Open, drain and rinse the butter beans.
Combine all the ingredients in a food processor and blitz until it forms a smooth paste.
To prepare your crumb – crack and whisk eggs in a bowl, and pop breadcrumbs in another.
Shape the chicken and bean mixture into little nugget shapes, then coat in the egg and then the breadcrumbs.
Lay on the baking tray, spritz with oil and bake for 10-12 mins.
Serve with homemade oven chips and a big dollop of ketchup.
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