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Chicken and Parmesan Fingers




1 large boneless, skinless chicken breast

90ml full fat milk mixed with 1 dessertspoon runny honey

1 tbsp olive oil

1 egg beaten

1 tbsp grated parmesan cheese or cheddar cheese mixed with 2 tbsp breadcrumbs



  1. Cut the chicken into strips and marinade in the milk and honey mixture for abut 1 hour.

  2. Pour the oil into the frying pan and bring to sizzling point.

  3. Meanwhile dip the chicken strips in the beaten egg and then into the cheese and breadcrumb mixture before adding to the pan

  4. Cook for 5 minutes on each side or until the chicken is cooked through and golden and crispy.

  5. These can also be frozen in a Tupperware, plastic container to be used at a later date.



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