Typical nutritional content (per portion)
100g (4oz) breadcrumbs (ideally brown)
50g (2oz) freshly grated Parmesan cheese
2 tablespoons low-fat milk
25g (1oz) plain flour
450g (1lb) boneless skinless chicken breasts
2 tablespoons olive oil
For the sweet chilli dip:
100g (4oz) half-fat crème fraiche
1 tablespoon sweet chilli sauce
freshly ground black pepper
Place the breadcrumbs and Parmesan in a shallow dish, season with pepper and mix well. Break the eggs into a separate shallow dish, add the milk and lightly whisk to combine. Put the flour on a flat plate.
Cut the chicken into bite-sized chunks, then dust in the flour, tip into the beaten egg and roll in the breadcrumb mixture, making sure at each stage that each chicken is well coated. Place on a baking sheet lined with parchment paper and chill for 10 minutes to allow the coating to firm up (or up to 2 days is fine).
Preheat the oven to 180°C/350°F/Gas mark 4. Drizzle the olive oil evenly over the chicken and bake for 12 – 15 minutes until crisp and golden brown, turning once to ensure they cook evenly.
To make the sweet chilli dip, place the crème fraiche in a small bowl and stir in the sweet chilli sauce.
Drain the chicken chompers on kitchen paper and serve on plates with the sweet chilli dip.