PARMESAN CHICKEN GOUJONS

Serves 4

450g/16oz/1lb chicken fillets, sliced 30g/1oz/¼ cup plain flour (all-purpose flour) Salt and black pepper

2 eggs, lightly beaten

60g/2oz/½ cup breadcrumbs

60g/2oz/½ cup Parmesan, finely grated 2 tbsp vegetable oil

For the dipping sauce:

2 tbsp sweet chilli sauce 4 tbsp mayonnaise

For the salad:

Mixed leaves

Strawberries, sliced

1 kiwi, peeled and sliced

Red and green seedless grapes Blueberries

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6. Coat a baking tray with cooking spray and place in the oven to warm.

2 Mix the flour with some salt and pepper in a shallow bowl. Place the beaten eggs in a second bowl, and the breadcrumbs and grated Parmesan in a third.

3 Remove the tray from the oven. Coat the chicken strips in the flour, shaking off any excess. Dip in the eggs, then coat in the Parmesan breadcrumbs.

4 Arrange the chicken in a single layer on the tray. Return to the oven and bake for 12-18 minutes, turning over halfway through, until golden brown and cooked through.

5 Toss the mixed leaves with the strawberries, kiwi, grapes and blueberries.

6 Mix the sweet chilli sauce and mayonnaise in a small bowl. Serve with the hot goujons and the fruity salad.

Per Serving 547kcals, 36.1g fat (12.3g saturated), 38.9g carbs, 0.9g sugars, 16.3g protein, 1.4g fiber, 0.120g sodium