Chunky Chicken Strips with Mango Dip

1 egg, beaten

1 tsp olive oil

30g (1oz) plain flour

Freshly ground black pepper

15g (0.5oz) freshly grated parmesan cheese

2 tbsp finely chopped nuts or sesame seeds

450g (1lb) chicken breast, skinless

115g (4oz) wholemeal breadcrumbs

Mango Dip:

1/2 tsp ground cumin

Pinch of salt

2 tbsp fresh mint leaves, chopped

1 ripe mango, finely diced

1/4 small red onion, finely diced

Preheat the oven to 200°C/400 ̊F/gasMark6.
To make the dip: place ingredients into a food processor and mix until smooth. Cover and chill until required. This can be prepared a day in advance.
Cut the chicken breasts into thin strips. Mix the breadcrumbs, black pepper, nuts or seeds and cheese and place on a large plate. Place the beaten egg in a shallow bowl. Toss the chicken in the flour then dip into the beaten egg and coat in the breadcrumb mixture.
Place the coated chicken strips on a lightly greased baking sheet, drizzle with a little oil and bake for 15-20 mins (depending on size of strips), turning over half way during cooking, until golden and crisp.
Serve with a crisp mixed salad or lightly steamed vegetables and the mango dip.