Ingredients

• 2 slices (approx. 50g) of Gluten Free Bread, such as DS GF Fibre Sliced Loaf
• 2 tsp dried oregano
• ½ tsp paprika
• ½ tsp chilli flakes (optional)
• 1 tsp flaked sea salt
• ¼ tsp (approx) ground black pepper
• 1 clove of garlic, finely grated or crushed
• 25g Parmesan cheese, finely grated
• 2 tbsp low fat natural yoghurt
• 2 tbsp Doves Farm GF Plain Flour
• 2 boneless, skinless, chicken breasts - about 160g each

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Place the bread on a large baking tray lined with baking parchment and toast until pale golden brown.
3. Leave to cool for 5 minutes, and tear the bread into large pieces.
4. Put half the bread in a food processor and blitz into crumbs.
5. Add the crushed/grated garlic and the rest of the bread and blitz again - this helps the garlic to spread evenly through the bread
6. Tip these into a large bowl and toss with the oregano, paprika, (and chilli, if used) , salt and Parmesan cheese then season with lots of black pepper.
7. Put the crumb mixture on a  dinner plate.
8. Spoon the yoghurt into a bowl and sprinkle the flour on another dinner plate.
9. Put the chicken breasts between two sheets of cling film and flatten them a little by tapping them with a rolling pin - don't hit them too hard otherwise you can pulverise them and end up with chicken paste!
10. Take a chicken breast and coat it lightly in the flour, shaking off any excess, then dip it into the yoghurt until evenly covered.
11. Then place the chicken on the plate of crumb mix and press so you get thickish crust all over. Repeat with the pther breast
12. Transfer the chicken carefully to the lined baking tray.
13. Bake the chicken for 22-25 minutes until golden, crisp and cooked through.
14. Leave to stand for 4-5 minutes before serving with some fresh green salad.