Crispy chicken skewers

Caroline Marson: Food writer

This kid's favourite uses a crispy coating made from leftover cheese and breadcrumbs made from slightly old bread. Serve with potato wedges or baked potatoes, carrots and cucumber sticks.

Ingredients: serves 4

Chicken Skewers:

75 g bread (slightly stale)
40 g leftover cheese (crumbed or grated)
salt
ground black pepper
12 chicken fillets (or 4 skinless chicken breasts, cut into long strips)

Mayonnaise Dip:

6 tbsp mayonnaise
2 cloves of garlic (peeled and crushed)
3 tbsp fresh chopped herbs (such as basil, tarragon, parsley)
1 tbsp oil
1 lemon (cut into wedges)

Method:

Chicken Skewers:

Soak bamboo skewers in a shallow tray for about 15 minutes.
Put the bread in a food processor and process to crumbs. Transfer to a bowl, stir in the cheese and season.
Put the chicken into a bowl and use 4 tbsp of mayonnaise mixture to coat the chicken pieces. Save the remainder of the sauce for dipping.
Weave the chicken onto bamboo sticks and toss into the bread crumb and cheese mixture. Place onto a non-stick baking sheet and drizzle with oil.
Cook under a preheated hot grill for 4-5 minutes on each side. Serve with the remaining mayonnaise and lemon wedges.

Mayonnaise Dip:

Mix the mayonnaise, garlic, herbs and seasoning in a bowl.

Recipe tips:

These could be made without the bamboo skewer, but threading the chicken onto skewers makes them easier to handle when cooking. It's a good idea to soak the bamboo skewers for 15 minutes in water before grilling, to prevent burning.