500g| 1lbs skinless chicken breast fillets(or chicken thighs if your prefer), cut into strips
3/4cuppanko
1/4cupmultigrain /whole wheat breadcrumbs
2tablespoonsfresh grated Parmesan cheese
Sweet Chilli Mayo:
3tablespoonsreduced-fat/light whole egg mayonnaise(or Greek yogurt for a healthier version)
3tablespoonssweet chilli sauce
a squeeze of lemon juice(optional)
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD 4 servings
Instructions
Preheat oven 200c | 390f. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. (You may need 2 trays).
Whisk eggs, oil, garlic, paprika and salt in a medium sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.
Pour panko, breadcrumbs and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto baking tray. Repeat with all chicken strips.
Lightly spray the chicken strips evenly with cooking oil spray.
Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chilli sauce together in bowl. Mix well and serve!