
Ingredients
- Large Chicken Breast, Butterflied Or Flattened
- One Egg, Beaten
- Breadcrumbs
- Black Pepper, Salt, Dried Basil, Paprika
- 1tbsp Crème Fraiche
- 1tbsp Low-Fat Mayonnaise
- 1tsp Siracha
- Burger Bun
- Salad
Method
- Cover the chicken in the egg
- Mix up the breadcrumbs, black pepper, salt and dried basil in a bowl before coating the chicken in it
- Place onto baking paper on a baking tray and bake at 200c for 25 minutes
- Meanwhile, mix up the crème fraiche, mayonnaise, siracha and a good shake of paprika and smear onto a burger bun
- Place some salad on the bun too or place it on the side
- Remove the chicken from the oven and place on the bread
Eating And Storage Tips
I made extra of this up, more as chicken bites, to have for lunch the following day and honestly if you go to do the same; do not reheat them. They become incredibly chewy and hard to break through. This is a recipe that is 100% better fresh or then just cold the following day.
If you want to reduce the carbs then just do these as bites or strips and serve on the salad rather than with a bun. If you’re doing this put the sauce mixture into a little pot on the side or toss the salad through it instead.