Chicken Chipees With Mushy Peas And Parmesan Chips
400g Ingham’s Chicken Breast Chipees
2 cups green peas
¼ cup mint leaves, finely chopped
1 Tbsp unsalted butter
1 Tbsp cream
1 tsp cider vinegar
1 cup finely grated Parmesan cheese
grilled Turkish bread, to serve
Preheat oven to 230°C. Arrange Ingham’s Chicken Breast Chipees on a lined oven tray, then bake for 14 minutes, turning once.
Cook the peas in a saucepan of boiling water for 3 minutes, until just tender, then transfer to a food processor with the mint, butter, cream and vinegar. Pulse until a coarse mash forms, then season with salt and pepper.
Scatter the Parmesan on a lined oven tray in 6cm discs. Bake for 8 minutes, until lightly golden and crisp. Allow to cool, then serve with the mushy peas, Turkish toast and Chicken Chipees.
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