Ingredients:
2 chicken breasts, cut into strips
100g whole wheat breadcrumbs (or panko for extra crispiness)
1 tablespoon grated parmesan
1 teaspoon paprika
1 teaspoon Italian herbs
Salt and pepper to taste
1 tablespoon olive oil
1 egg, beaten
Method:
1. Preheat the oven to 200°C (180°C fan). Line a baking tray with baking paper. If you don’t have any, lightly brush the baking tray with olive oil.
2. In a shallow bowl, mix breadcrumbs, parmesan, paprika, Italian herbs, salt, and pepper. In another bowl, add an egg and beat.
3. Cut chicken breasts into strips about 1 inch wide (no need to be super accurate here).
4. Dip each chicken strip into the beaten egg, then coat it thoroughly in the breadcrumb mixture until it’s totally covered.
5. Lay the strips on the baking tray and spray or drizzle with olive oil.
6. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
7. Let cool slightly, serve and enjoy! Serve with homemade chips or sweet potato and a side salad.
Make it veggie
Substitute the chicken with aubergine. For a delightfully cheesy alternative, try paneer.
