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