Our receptionist Justine recommends this simple but delicious Heart Foundation recipe with its tasty lemon mayonnaise.

Serves 4-6
Preparation time: 1 hour and 15 minutes
Cooking time: 20 minutes


  • 2 1/2 cups soft wholegrain breadcrumbs*
  • 800g skinless chicken breast fillets, trimmed of fat*
  • 3/4 cup buttermilk*
  • 1/3 cup grated parmesan cheese
  • 2 tsp dried Italian herbs
  • Black pepper, to season
  • Canola oil spray*
  • 1/2 cup mayonnaise*
  • 1 tbs lemon juice
  • 1 small clove garlic, crushed
  • 1 tbs fresh parsley, chopped
  • Steamed jacket potatoes, to serve
  • Garden salad, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.


For breadcrumbs, tear day-old wholegrain bread into pieces and process in a food processor.

Cut chicken into 1cm thick strips, then combine with buttermilk in a bowl, cover and refrigerate for 1 hour.

Preheat oven to 220°C (200°C fan-forced). Mix breadcrumbs, parmesan cheese and Italian herbs on a tray and season with pepper. Remove chicken from buttermilk and coat in breadcrumb mixture, pressing on gently with fingertips. Place strips in single layers on two baking paper-lined oven trays and refrigerate for 15 minutes.

Remove trays from fridge, spray crumbed chicken with cooking spray and bake for 8-10 minutes until light golden.

Remove from oven, turn chicken strips, reapply cooking spray and return to oven 8-10 more minutes until cooked through and light golden on other side. Mix mayonnaise with lemon juice, garlic and parsley.

Serve chicken with lemon mayo, jacket potatoes and garden salad.