Ingredients

• 4 slices white bread
• 2 garlic cloves
• chopped
• 1 lemon
• zest only
• small handful each fresh chives
• flatleaf parsley
• basil and tarragon
• 240g/8½oz chicken mini-fillets
• 5 tbsp plain flour
• 1 free-range egg
• beaten
• 1 tbsp olive oil
• sprig flatleaf parsley
• to garnish
• ½ tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• crushed
• ½ tsp Worcestershire sauce
• 1 tsp clear honey
• 3 tbsp tomato ketchup
• 1 lemon
• cut into wedges
• to garnish
• sprig flatleaf parsley
• to garnish

Directions

• For the crisp fried chicken
• iplace the bread
• garlic cloves
• lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate.
• Dust the chicken fillets in plain flour
• dip in the egg and roll in the herb breadcrumbs to coat well.
• Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side
• or until cooked through.
• For the sauce
• heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured.
• Add the garlic to the pan and cook for one minute.
• Add the remaining ingredients and simmer for a further two minutes.
• To serve
• pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley.