• Preparation: 15 minutes
• Cooking: 30 minutes
• Serves 4, costs under £5

• 4 chicken breasts (400g)
• 3 tablespoons plain flour (60g)
• 1 egg
• 3 mugs breadcrumbs (150g)
• 5 potatoes (1kg)
• 2 tablespoons vegetable oil (20g)
• 1 can reduced salt and sugar baked beans (420g)

Allergy disclaimer: Always check the label of each ingredient for allergen information.

1. Wash potatoes and then cut in half and then into wedges. Cook in a pan of boiling water for 10 minutes.
2. Preheat the oven to 200°C / 180°C fan oven / 400°F / gas mark 6. 
3. Dice chicken into approximately 2cm x 2 cm cubes. 
4. Break egg into a bowl and whisk using a fork. Put the flour and breadcrumbs on separate plates. Cover a baking tray with greaseproof paper. 
5. Coat each cube of chicken in flour, then dip in the egg and roll in breadcrumbs until all surfaces are covered. Place on the baking tray.
6. Drain the wedges, then place on another baking tray and drizzle the oil over them.
7. Cook wedges and nuggets in the oven for approximately 20 minutes, turning over half way. Ensure the chicken is white in the middle before serving.
8. Heat the baked beans through on the hob or microwave and serve with the nuggets and wedges.

Top tip: Kids will love helping to make the nuggets, just remember to wash hands after handling raw chicken.

Top tip: Prepare the nuggets while the potatoes are cooking. Nuggets can be made in advance and kept in the fridge until needed.