Chicken Fillets/Dippers

350g Chicken Breast Meat (cut into strips)

3 Tablesp Flour

2 Eggs (beaten)

6 Slices of Bread (made into breadcrumbs)

1 Dessertsp Sunflower oil – to grease the

baking tray

4 Potatoes (cut into wedges and baked)

½ Lettuce (washed and shredded)

16 Cherry Tomatoes (washed and halved)

½ Cucumber (washed and chopped)

2 Tablsp Fresh Coriander (chopped)

Pre-heat oven to 200C / 400F / Gas Mark 6

1. Dip the chicken pieces in the flour and

shake off the excess.

2. Next dip it in the beaten egg and then

straight in to the breadcrumb, patting

firmly to ensure the crumbs stick.

3. Place the breaded chicken on a well

greased baking tray and cook for 20

minutes, turning over after 10.

4. Serve with potato wedges and prepared

salad.

Involve children in the preparation of these as they may be more likely to eat
them if they have helped

A 523.25g serving contains:

of an adults reference intake.