Oven baked chicken crunchies with lemon mayo

Our receptionist Justine recommends this simple but delicious Heart Foundation recipe with its tasty lemon mayonnaise.

Serves 4-6

Preparation time: 1 hour and 15 minutes

Cooking time: 20 minutes

Ingredients

• 2 1/2 cups soft wholegrain breadcrumbs*
• 800g skinless chicken breast fillets, trimmed of fat*
• 3/4 cup buttermilk*
• 1/3 cup grated parmesan cheese
• 2 tsp dried Italian herbs
• Black pepper, to season
• Canola oil spray*
• 1/2 cup mayonnaise*
• 1 tbs lemon juice
• 1 small clove garlic, crushed
• 1 tbs fresh parsley, chopped
• Steamed jacket potatoes, to serve
• Garden salad, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. For breadcrumbs, tear day-old wholegrain bread into pieces and process in a food processor.
2. Cut chicken into 1cm thick strips, then combine with buttermilk in a bowl, cover and refrigerate for 1 hour.
3. Preheat oven to 220°C (200°C fan-forced). Mix breadcrumbs, parmesan cheese and Italian herbs on a tray and season with pepper. Remove chicken from buttermilk and coat in breadcrumb mixture, pressing on gently with fingertips. Place strips in single layers on two baking paper-lined oven trays and refrigerate for 15 minutes.
4. Remove trays from fridge, spray crumbed chicken with cooking spray and bake for 8-10 minutes until light golden.
5. Remove from oven, turn chicken strips, reapply cooking spray and return to oven 8-10 more minutes until cooked through and light golden on other side. Mix mayonnaise with lemon juice, garlic and parsley.
6. Serve chicken with lemon mayo, jacket potatoes and garden salad.