Spooky Halloween Chicken Fingers

Description
How to make these chicken fingers - a perfect Halloween treat.
 * Total time: 36 minutes

Ingredients

 * 2 large chicken breasts

Marinade

 * 100 ml (3 ½ fl oz) skimmed milk + 1 tbsp for dipping
 * 1 garlic clove, crushed
 * 1 tsp thyme leaves or ½ tsp dried
 * 1 tbsp fresh lemon juice

Chicken finger covering

 * 90 g shredded wheat cereal - like Bitesize Shredded Wheat
 * 2 tbsp finely grated cheddar cheese
 * 4 tbsp grated Parmesan
 * ½ tsp paprika
 * 1 egg
 * light sunflower oil spray

To decorate

 * 8 mini plum tomatoes
 * 4 tbsp tomato ketchup

To serve

 * 8 new potatoes, scrubbed
 * 4 cherry tomatoes
 * 8 slices of black olive
 * 160 g cooked peas
 * 160 g cooked sweetcorn

Directions

 * 1) Cut each large chicken breast in half, cover with cling film and beat out a little; cut into strips and put in a bowl.

Marinade

 * 1) Mix together the skimmed milk, garlic, thyme, and lemon juice (the mixture will separate a little from the lemon juice but this is ok).
 * 2) Pour over the chicken, cover, and leave to marinade in the fridge for 4 hours or overnight.
 * 3) Heat the oven to 160°C / fan 140°C / 325°F / gas mark 3.
 * 4) Boil the potatoes for about 10 minutes then transfer to a baking tray and bake in the oven for about 15 minutes.

Chicken finger covering

 * 1) Whilst the potatoes are cooking, put 50g of Bitesize Shredded Wheat in a food processor and whiz for 1 – 2 minutes, until reduced to fine crumbs.
 * 2) Mix with the Parmesan, cheddar cheese and paprika and transfer to a large plate.
 * 3) Whiz the remaining 40 g Bitesize Shredded Wheat in a food processor until fine and spread out onto another plate.
 * 4) Whisk the egg in a small bowl with the tablespoon of milk.
 * 5) Remove the chicken strips from the marinade, shaking off any excess and toss in the whizzed up plain Bitesize Shredded Wheat.
 * 6) Dip in the beaten egg and roll in the cheesy Bitesize Shredded Wheat coating.
 * 7) Spray light sunflower oil into a large non-stick pan and fry over a medium heat for 2–3 minutes each side, until golden and crisp.
 * 8) Cool slightly before serving.

To decorate

 * 1) Place half a mini tomato on one end of the chicken finger to imitate a red finger nail.
 * 2) To make the potato eyes, top each potato with half a cherry tomato topped and an olive slice.

To serve

 * 1) Serve four chicken fingers with 2 potato eyes, sweetcorn, peas and tomato sauce!.