Herbed Chicken Tenders

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Pop the mayo into a medium bowl.

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

d) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of mayo and mix to coat well. Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) When the oven is hot, bake the chicken tenders 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, grate the Red Leicester. 

b) Peel and grate the garlic (or use a garlic press).

c) In a medium saucepan, mix together the creme fraiche, garlic and cheese. Season with salt and pepper. 

d) Once the chicken is cooked, pop the saucepan on medium heat and stir until the cheese has melted and the mixture is hot, 2-3 mins.

a) Transfer the queso style dip to your serving bowl.

b) Serve with the chicken tenders alongside for dipping.

Enjoy!