Recipes+
Ingredients
Method
1.Preheat oven to very hot, 220°C (200°C fan-forced). Grease and line two baking trays with baking paper.
2.Spread frozen chips, in a single layer, on one prepared tray. Bake 10 minutes.
3.Meanwhile, combine yoghurt and pesto in a bowl. Transfer half the yoghurt mixture to a separate bowl. Cover with plastic wrap; chill. Add chicken to remaining yoghurt mixture; toss to coat.
4.Place cornflakes in a resealable food storage bag. Using a rolling pin, crush coarsely. Add half the chicken to crumbs in bag; toss to coat.
5.Place coated chicken, in a single layer, on remaining prepared tray. Repeat with remaining chicken and crushed cornflakes. Spray chicken with oil.
6.Place chicken in oven with chips. Bake 15 minutes, or until chips and chicken are golden, crisp and cooked.
7.Divide chips among 4 paper bags, then sprinkle with combined spice mix and salt. Let kids shake bags until chips are coated in seasoning. Serve chips and chicken with pesto yoghurt for dipping.
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