A combination of breaded chicken, pineapple fritters, a slice of bacon and some baked tomatoes.


  • breaded chicken:
  • 6 chicken breasts
  • 1 egg
  • 100 ml milk
  • 150 g breadcrumbs
  • 0.5 tsp cajun spice
  • 50 g plain flour
  • pineapple fritters:
  • 6 rings of pineapple
  • 150 g plain flour
  • 0.5 tsp baking powder
  • 1 egg
  • 100 ml milk
  • pinch salt
  • other requirements:
  • 3 ripe tomatoes
  • 6 rashers of bacon


  • To make the fritters:
  • Mix the flour, baking powder and salt together.
  • Whisk in the egg and the milk until a thick batter s achieved.
  • Allow this to rest for about 10-15 minutes.
  • Dip the pineapple ring down in the batter and make sure the ring is well coated.
  • Heat a large frying pan with a little oil and panfry the rings on both sides until golden brown and the batter is crisp. (Alternatively you can use a deep fat fryer if you would prefer). Drain the pineapple on kitchen parchment and retain until required.
  • To cook the chicken:
  • Whisk the egg and milk together.
  • Mix the Cajun spice into the white breadcrumbs.
  • Dip the chicken into the plain flour, which you have seasoned with salt and pepper.
  • Shake off any excess flour and immerse it fully in the egg wash mixture.
  • Drain off the excess and then fully coat the chicken in the Cajun breadcrumb mixture.
  • Meanwhile heat a large pan and pan fry the breaded chicken on a low heat for about 3 minutes on either side until it golden brown.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Place the sealed chicken breast onto a flat baking tray and pop it into the oven for approximately 20 minutes or until cooked right through (use a knife to check-or when the chicken is fully cooked it should feel firm in the centre when pressed)
  • About 10-12 minutes before the chicken is cooked take it out of the oven and lay a rasher of bacon on top of the chicken, place the sealed pineapple fritter on top of that and finish it off with ½ tomato. If desired you can secure the entire combination with a cocktail stick.
  • Return the dressed chicken to the oven and continue to cook.
  • Serve the chicken maryland with side salad and garlic butter.

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