Lemon & parsley chicken with chips

Remember chicken and chips in a basket? This pub favourite brings out the child in everyone and here it is with home made oven chips, served with lemony bread crumbed chicken pieces. Delish with a lemon mayo dip.

• Preparation: 15 mins
• Cooking: 40 mins
• Serves: 2

What you need:

• 50g fresh breadcrumbs
• Zest of 1 lemon
• 2 tbsp chopped parsley
• 2 chicken breasts (approx. 300g)
• 1 medium egg, beaten
• 2-3 medium potatoes e.g. Maris Piper
• 1 tbsp oil

What you do:

1. Preheat the oven to 200oC, gas mark 6.
   
2. Mix together 50g fresh breadcrumbs, zest of 1 lemon, 2 tbsp chopped parsley and then season.
   
3. Cut 2 chicken breasts into strips and first dip into 1 beaten egg, then in the breadcrumb mixture to evenly coat. Place on a non-stick baking tray.
   
4. Cut 2-3 medium unpeeled potatoes into chips. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a separate non-stick baking tray.
   
5. Place both trays in the oven with the chips at the top of the oven and bake for 30-40 minutes or until golden and the chicken is thoroughly cooked.
   
6. Serve the chicken strips with the chips.

Handy cook's tips:

• Love food, hate waste? Then don’t throw out the lemon, instead mix 1tbsp of the lemon juice with 2 tbsp low fat mayonnaise, for a great dip for the chips

• To make fresh breadcrumbs whizz one or two day old bread in a food processor or blender

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