2 Waitoa skinless chicken breast
1 cup Snax or Ritz crackers, roughly crushed
1 clove garlic, crushed
3 sprigs flat-leaf parsley
1 Tbsp seasame seeds
Zest 1 lemon
Sea salt
2 heaped Tbsp all-purpose flour
1 large free range egg
Olive oil
Place a piece of plastic wrap over each chicken breast and bash a few times with a rolling pin or the bottom of a small heavy pan until the breasts flatten out to around 1-1.5cm and almost double in surface area.
Put crackers in a food processor with the garlic, parsley, seasame seeds and lemon zest and pulse until just combined (don't over process, the larger pieces of cracker are what make up the crunchy coating). Add a pinch of sea salt and pepper and place crumbs on a piece of baking paper.
Sprinkle the flour on to a second piece of baking paper. Crack the egg into a small bowl and beat with a fork.
Dip the flattened chicken breasts into the flour until both sides are completely coated, then dip into the egg and finally into the crumb mixture. Press the crumbs on to the chicken breasts so they stick - the fillets should be totally coated.
Heat oven to 220 degrees. Place crumbed fillets on a lined tray and drizzle with a little olive oil.
Cook for 15-20 minutes until golden and crisp.
Serve hot with a salad of seasonal green leaves and cherry tomatoes
