Lemon & Parsley Chicken & Chips

Serves 2

50g fresh breadcrumbs
zest of 1 lemon
2tbsp chopped parsely
salt and pepper, to season
2 chicken breasts
1 egg, beaten
2-3 potatoes
1tbsp oil
lemon wedges, to serve
mayonnaise, to serve

Preheat the oven to 200, gas mark 6.  Mix together the breadcrumbs, lemon zest and parsley, then season.
Cut the chicken into strips, dip into the egg and then evenly coat in the breadcrumb mixture.  Place on a non-stick baking tray.
Cut the unpeeled potatoes into chips.  Place in a medium sandwich bag with the oil and shake well to coat the potatoes thoroughly.  Transfer to a separate nonstick baking tray.
Place both trays in the oven, with the chips at the top of the oven, and bake for 30-40 mins or until golden and the chicken is thoroughly cooked.
Serve with a wedge of lemon and a mayonnaise dip.

Dip
Mix 1tbsp of lemon juice with 2tbsp low fat mayo for a sin free dip.