Chicken strips with spicy, whole wheat almond crumble

Ingredients

• 600 g Chicken breast, boned, skinned, fat trimmed
• 210 g Bread crumbs, whole wheat
• 60 g Almond flakes, chopped
• 2 1/4 pcs Eggs
• 3/4 tsp Lemon peel
• 3/4 pinch Salt

Method

1. Slice the chicken breasts to strips, not longer than 8-10cm.
2. Salt them and set aside.
3. Blend the eggs in a bowl.
4. Mix the bread crumbs and chopped almond flakes and lemon peel in a third bowl.
5. Line a baking tray with baking paper then preheat the oven to 220°C.
6. Place the chicken strips into the egg for a moment to cover all sides, then place them into the crumble mixture, gently pushing them to make the crumble adhere.
7. Place the strips onto the baking tray.
8. Bake them until the crumble starts to be golden.
9. This takes approximately 30 minutes.
10. Serve with dips or green salad.