Crumbed Chicken breast served with potato wedges and a mushroom salad.
I love Chicken and in all honesty Chicken with the skin on is so much better! Unfortunately I do have high Cholesterol and my Doctor would not approve. Try this no skin, no fat, oven baked crumbed chicken fillet and let me know what you think.
500 g Chicken fillets
2 Tbs low-fat mayonnaise
2 tsp English mustard
+- 2- 3 thick slices of brown bread (Stale bread works best)
2.5 ml salt or Chicken spices
Pre heat oven to 200 degrees and grease or spray a baking tray with a non-stick spray.
Place a plastic bag or cling film over your chopping board and flatten the chicken breasts with a mallet.
If you don’t have a mallet don’t stress! take a deep breath. Simply place the chicken fillet in the bag on our chopping board or place between two pieces of cling film. Beat the chicken breast with a rolling-pin, great for the stress levels as well!
Cut your bread into big chunks using your food processor to create fine breadcrumbs. Season with salt or Chicken spices.
If you don’t have a food processor simply grate the bread with light hand with your cheese grater.
Mix the mustard and mayonnaise and rub the chicken on both sides with the mixture. Dip chicken fillets in the crumbs and place on your baking tray. Bake until golden brown and done +- 20 minutes.
Cut Chicken into bite size strips continue with steps above and bake. Great as picnic or party snack or for the kids lunchboxes.