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Nutrition: per serving

  • kcal440
  • fat29g
  • saturates5g
  • carbs18g
  • sugars2g
  • fibre1g
  • protein26g
  • salt0.9g
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Method

  • step 1

    Cook the escalopes following pack instructions. When they are nearly done, fry the eggs in a large frying pan. Serve the chicken on a bed of watercress, topped with a fried egg and a drizzle of chilli oil.

Recipe from Good Food magazine, May 2016

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