This recipe is a bit more daffy than usual but well worth the efforts. You can prepare the breadcrumb mix in advance. This will stay good for 3 – 4 days in the fridge in a sealed container.
If you cook too much chicken, the cooked breaded fillets will also sit for 3 – 4 days until you are ready for the next portion.
Such an easy recipe and tastier than any takeaway. You can make the bread mix as spicy or mild as you like. I like spicy so I added lots of different spices to the mix. You can enjoy these fillets with veg and potatoes, or with salad as desired.
Breaded GF chicken fillets
Break up the bread of choice into a blender and add the spices and herbs. Blend until this becomes breadcrumbs. Add these to a small bowl to dip the chicken fillets into.
Wash and chop etc potatoes into roughly 2 - 3 cm chunks. Put these onto boil. Add fresh mint for extra flavour.
Wash and cook the chicken fillets for 5 - 7 minutes. Leave to rest.
Wash and chop the courgette and brocolli and cook in a pan of water. These should take around 8 minutes.
Whisk the egg into a bowl.
Dip the chicken fillets into the egg (or vegan egg) mix then coat in the breadcrumbs, covering the whole fillet.
Cook the breaded chicken fillets for a further 5 - 7 minutes until cooked right through.
Check the potatoes, chicken and veg is cooked and serve.