The children are on holiday for Easter and James Tanner's daughter Megan joins him in the kitchen for a recipe that is ready in 15 minutes.
Plus, it is relatively healthy after all that chocolate AND one that the kids can get involved with.
6 chicken fillets
1 egg beaten
100g plain flour
100g pancko breadcrumbs
1tbsp dried herbs provance
1 large sweet potato
1 tsp paprika
100g cherry tomatoes cut into halves
1/4 peeled seeded and diced cucumber
1 clove of mixed garlic
1 tsp of white wine vinegar
2 tbsp vegetable oil for cooking
1. Pre heat oven to 180oc/gas 4
2. First prepare the sweet potato, wash the potato and cut into even length wedges then toss in a bowl with the paprika and 1 tbsp olive oil.
3. Lay out on a non-stick baking sheet and pop in the oven to cook through for 25 minutes. Half way through cooking shake the tray and turn the wedges so they crisp up on all sides as they cook.
4. Next prepare the chicken. Lay out three small plates. On the first plate lay out the flour. On the second simply beat the egg and put onto the plate finally on the 3rd plate lay out the breadcrumbs mixed with the dried herbs. Now dip the chicken fillets in the flour , egg and breadcrumbs.
5. Heat a non stick frying pan to only a medium heat add a splash of oil and gently sauté the chicken fillets for two minutes each side so golden. Cook in batches and transfer to a non stick baking sheet.
6. Pop the chicken in the oven with the wedges for 5 minutes.
7. Now prepare the salad. Mix the tomato halves, chopped cucumber, garlic with a splash of white wine vinegar and mix well. Don't season anything in this recipe as it is for children!
8. To serve drain any excess oil off the wedges on kitchen towel, and pile up on plates, drain the chicken fillets and put with wedges and a pile of chopped salad.