Ingredients

150g gluten-free white sliced bread (approx. 4 slices)
4 tsp dried mixed herbs
2 tsp flaked sea salt
25g parmesan cheese, finely grated
4 tbsp low-fat natural yoghurt
50g gluten-free plain flour
4 boneless, skinless chicken breasts
freshly ground black pepper

Method

1 Preheat the oven to 220°C/fan 200°C/gas mark 7. Toast the bread until golden brown. Leave to cool for 5 minutes, then remove crusts and tear the bread into large pieces.

2 Put the bread in a food processor and blitz into crumbs. Tip these into a large bowl and stir in the mixed herbs, salt and parmesan cheese. Then season with black pepper. Spoon the yoghurt into a separate bowl and sprinkle the flour on a plate.

3 Take a chicken breast and coat it lightly in the flour, shaking off any excess, then dip it into the yogurt until evenly covered. Then place the chicken in the crumb mixture and press so you get a thickish crust all over.

4 Transfer the chicken carefully to the lined baking tray. Continue dipping and coating the rest of the chicken breasts until they all have a lovely crust of crumbs.

5 Bake the chicken for 25-30 minutes until golden, crisp and cooked through. Leave to stand for 5 minutes before serving with your choice of vegetables.