Chicken Schnitzel Bites

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the mayo into a medium bowl.

b) In a separate medium bowl, combine the breadcrumbs, roasted spice and herb blend and the oil for the breadcrumbs (see pantry for amount).

c) Cut each chicken breast into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

a) Season the chicken with salt and pepper, then add to the bowl of mayo and mix to coat well.

b) Dip the chicken pieces into the breadcrumbs, ensuring they're completely coated, then transfer to a baking tray.

c) Bake on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Pop a medium saucepan on medium-high heat, add the butter (see pantry for amount) and melt it gently. Once melted, add the garlic and fry until fragrant, 1 min. Stir in the flour for the gravy (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.

c) Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form. 

d) Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.

a) While the gravy simmers, finely chop the chives (use scissors if easier).

b) Once the chicken is cooked, transfer to a sharing dish and sprinkle over half of the chopped chives.

c) Add the remaining chives to the gravy and stir through. Reheat if necessary.

d) Pour the gravy into a small bowl to dip your chicken schnitzel bites into.

Enjoy!