Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix



Standard Supplier 28th August 2014

Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roast Chicken Yorkie using MAGGI Southern Fried Crunchy Bake and MAGGI Original Gravy Mix recipe a try? Makes 10 portions


  • Ingredients:
  • 10 portions chicken breast
  • 1 large egg, beaten
  • 100g MAGGI Southern Fried Crunchy Bake
  • 1kg new potatoes
  • 500g carrots, peeled and sliced into 1cm rounds
  • 2tbsp oil
  • 2tbsp mixed dried herbs
  • 5 large Yorkshire puddings
  • 35g MAGGI Original Gravy Mix
  • 125ml cold water
  • 375ml boiling water


Dip the chicken in the egg to coat. Press firmly into the Crunchy Bake breadcrumb mix until all sides are well coated. Place the portions on a preheated, parchment lined, baking tray and bake for 10-25 minutes, depending on portion size, in an oven set to 200˚C (fan 180˚C). Ensure the chicken reaches a minimum core temperature of 75˚C. Place the potatoes and carrots in a large baking tray and coat evenly with the oil and herbs. Bake for 50 minutes in an oven pre-heated to 180˚C, stirring halfway through baking, until potatoes and carrots are roasted and cooked. Heat the Yorkshire puddings according to pack instructions and cut each in half. Mix the gravy mix with the cold water until smooth. Whisk the mixture into the boiling water then gradually return to the boil, whisking continuously. Simmer for 1 minute. To serve, fill the half Yorkshire with the potato and carrot mix then top with the crunchy chicken piece and some gravy.

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