- 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
- 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.