140g gluten free breadcrumbs
3 tbsp sesame seeds
1 tsp Chinese five-spice powder
4 skinless chicken breasts, flatten a little
1 egg, lightly beaten
For the low FODMAP dips click here
We recommend either:
Roasted red pepper
Heat oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper.
Mix the gluten free breadcrumbs, sesame seeds, five-spice and a little seasoning on a plate.
Pat dry the chicken, dip into the egg, then roll in the breadcrumb mix.
Arrange on the baking tray, then bake for 25-30 mins until crisp and cooked through.
Serve the crispy chicken with the salad and little dishes of the sauce for dipping, plus lime wedges for squeezing over.
Recipe adapted from: Good Food