Ingredients:
100 g white bread, crusts removed
100 g mature cheddar cheese, grated
2 large egg whites, lightly whisked
4 tablespoons plain flour, lightly seasoned
340 g fresh mini breast chicken fillets
Directions:
Preheat oven to 190 C.
Line a large baking tray with baking parchment.
Place bread in a blender or food processor and blend to make fine breadcrumbs.
Mix the breadcrumbs with the grated cheese and tip onto a large plate.
Place the egg white and flour in 2 separate shallow bowls.
Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
Place on prepared baking tray.
Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
Serve the chicken dippers with tomato sauce or mayonnaise.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.