Instructions Cut the chicken fillets into long strips about 2cm wide. In a bowl, combine breadcrumbs, parsley, lemon juice. Place the flour,salt & red chilli powder in a large bowl and add the chicken strips. Mix it well until the chicken is coated. Dip the chicken in egg. Coat with breadcrumb mixture. Place on a tray. Refrigerate,covered,for 30 minutes. Heat the oil in a large heavy-based pan and add half the chicken strips. Cook over medium heat for 3 minutes each side or until the chicken is golden and cooked through. Drain on paper towels. Cook remaining chicken fingers. Instructions: To make Chutney Mix together all the ingredients. Serve Chicken Fingers with Chutney.

Ingredients 4 chicken breast fillets 11/2 cups dry breadcrumbs 1 tablespoon chopped fresh parsley 1 tablespoon lemon juice 1/2 cup flour 1 teaspoon salt 1/2 teaspoon red chilli powder 2 eggs, lightly beaten 1/2 cup olive oil Ingredients: To make Chutney 1/2 fresh ginger mashed. 1 tsp finely chopped spring onion 2 tsp tomato ketchup 1-tsp soya sauce 1 tsp oil [ More Recipes ]