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π˜“π˜ͺ𝘨𝘩𝘡𝘦𝘳 𝘒𝘯π˜₯ 𝘩𝘦𝘒𝘭𝘡𝘩π˜ͺ𝘦𝘳, 𝘰𝘢𝘳 π˜“π˜°π˜Έ 𝘊𝘒𝘭 π˜‰π˜’π˜¬π˜¦π˜₯ π˜—π˜°π˜±π˜€π˜°π˜³π˜― 𝘊𝘩π˜ͺ𝘀𝘬𝘦𝘯 π˜™π˜¦π˜€π˜ͺ𝘱𝘦 𝘸π˜ͺ𝘡𝘩 𝘚𝘸𝘦𝘦𝘡 𝘊𝘩π˜ͺ𝘭𝘭π˜ͺ 𝘚𝘒𝘢𝘀𝘦 π˜ͺ𝘴 𝘣𝘒𝘬𝘦π˜₯, 𝘯𝘰𝘡 𝘧𝘳π˜ͺ𝘦π˜₯, 𝘒𝘯π˜₯ 𝘒 𝘦𝘒𝘴𝘺 𝘸𝘦𝘦𝘬𝘦𝘯π˜₯ π˜₯π˜ͺ𝘯𝘯𝘦𝘳.

𝐈𝐧𝐠𝐫𝐞𝐝𝐒𝐞𝐧𝐭𝐬
2 chicken breasts
4 slices of wholemeal bread
1 tsp herbs
1 tsp chilli powder
2 tsp paprika
1 egg
Salt and Pepper

Β 

𝐌𝐞𝐭𝐑𝐨𝐝

1. Preheat oven to 190 degrees.
2. Blitz the bread until fine breadcrumbs in a blender.
3. Cut the chicken breasts into small popcorn chicken sized pieces.
4. Mix the breadcrumbs and the herbs and spices to make the coating.
5. Crack the eggs into a separate bowl and mix together.Β  The chicken needs to be dipped in the egg and then to the breadcrumb mixture and repeated to get an even coating.
6. Bake for 25 mins or until the chicken is cooked through.
7. Serve on a bed of rice, veggies and a sprinkle of sesame seeds! Dip into your Low-Cal Sweet Chilli Sauce

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