These crispy herb crumbed chicken breasts are very easy to prepare and make an interesting change from a plain chicken breast, if you prefer you could cut the chicken into strips and turn them into goujons, you might even get the children to eat them. If you don’t have polenta use either panko or normal breadcrumbs instead.

I loved the mixture of the potato and sweet potato chips and the crisp crunchy salad drizzled in a lemony yogurt dressing.

Serves 4.

300g sweet potato, scrubbed and cut into thick chips

300g potatoes, scrubbed and cut into thick chips

Low – calorie cooking spray

90g polenta

Salt and freshly ground black pepper

Zest 1 lemon and juice of 1/2, plus extra wedges to serve

1tbs fresh chives, chopped

1tbs flatleaf parsley, chopped

1 egg, lightly beaten

4 large chicken breasts, trimmed, and flattened with a rolling pin between two pieces of cling film

Mixed finely shredded salad, carrot, red and white cabbage, radish, mangetout, little gem lettuce

100g fat free Greek style natural yogurt

Method

Heat the oven 200c, gas 6, 350f

Spray 2 non- stick baking trays with low – calorie cooking spray.

Arrange the sweet potato and potato chips on one of the baking trays in a single layer and bake in the oven for 30 mins, turning a few times to brown and golden on all sides.

Combine the polenta, salt, pepper, lemon zest, chives and parsley in a large flat dish. Put the beaten egg into another dish. Dip the chicken breasts into the egg, then into the polenta mixture to coat evenly. Arrange them in the second baking tray in a single layer and spray with the low – calorie spray.

Bake in the oven for 10 minutes then turn them over and cook for another 10 minutes until golden brown.

Put the shredded salad and vegetables in a salad bowl, mix the yogurt with the lemon juice salt and pepper.

Serve the chicken with the chips with salad drizzled with the yogurt lemon dressing and extra lemon wedges.