These are great for breakfast, lunch or brunch with family and friends.
|60 g||flour — cake wheat|
|sea salt and freshly ground black pepper|
|120 g||breadcrumbs — fresh|
|lemon — zest only|
|50 g||parmesan cheese — grated|
|2||chicken breast fillets — cut in half lengthways|
|sunflower oil — shallow-frying|
|4||croissants rocket leaves|
|50 g||cheddar cheese — or mozzarella, grated|
|sweet chilli sauce|
Preheat oven to 180°C.
Combine flour, salt and pepper on a large plate.
Lightly whisk eggs in a shallow
Combine breadcrumbs, lemon
rind, parmesan, salt and pepper in a separate shallow dish.
Flatten chicken breasts
slightly and lightly coat in seasoned flour, shaking off excess, dip in egg,
then breadcrumb mixture, pressing crumbs on gently with your fingertips to
Brush a large baking
tray with oil.
Arrange chicken, on
tray, bake in oven for 30 minutes, flip over halfway through the cooking, bake until
To serve; split
croissants in half, sandwich with rocket, chicken and cheese.
Wrap neatly with kitchen
paper and pack in a lunch box.