The fresh salsa is delicious but if you are pushed for time you can use a bought salsa or dip.
|Values shown are approximate.|
In a medium sized bowl mix together the tomatoes, red onion, oil, basil and seasoning for the relish. Cover and set aside.
Preheat the oven to 190°C/Gas Mark 5. In a shallow dish combine the breadcrumbs, cheeses and seasoning. Set aside.
Cut each chicken breast into 4 -5 long thin strips lengthwise. Place the chicken in a clean freezer bag with the flour and seasoning and shake together until chicken is well coated.
Place the egg in a shallow dish then dip the chicken strips into the egg until well coated then shake off any excess. Dip the egg coated chicken strips into the breadcrumb mixture and toss together until well coated.
Place chicken strips on a lightly greased baking tray and drizzle over a little extra oil. Cook in the preheated oven for 10-12 minutes turning over halfway through cooking until well cooked, golden brown and crispy. Serve immediately with the tomato relish and salad.
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