Chicken bites in a herb crust

Wendy Barrie: Food writer

This recipe works equally well when replacing the chicken with 400g of fish.

Ingredients: serves 4

4 chicken fillets (cut up in pieces)
1 egg (beaten)
75 g breadcrumbs (ideally wholemeal but any will do)
2 tbsp herbs (chopped - e.g. parsley, dill, chives or half the quantity if dried)
15 ml wholegrain mustard
freshly ground pepper
rapeseed oil (or light vegetable oil for brushing tray)

Method:

Pre-heat oven 200°C / 400°F / Gas Mark 6.
Brush tray lightly with oil to prevent sticking.
In a bowl, combine all the topping ingredients.
Place the egg in a soup bowl and the crumb mix on a large plate.
Using two forks rather than your hands if you wish, coat the chicken, first in egg then in crumbs, then place on baking tray.
If the strips of chicken are small the cooking time will be about 10 minutes. Check the chicken is cooked by halving the largest strip and checking to see it is cooked through - there should be no pink at all.
Serve on heated plates with potatoes or pasta and seasonal greens.

To serve:

Serve on heated plates with potatoes or pasta and seasonal greens.

Recipe tips:

If you cut up fish into goujons or nuggets, fish cooks more quickly than chicken so would be ready in 5 minutes.