75g slightly stale bread
40g leftover cheese , crumbled or grated
Ground black pepper
12 chicken fillets or 4 skinless chicken breasts, cut into long strips, defrosted
For the mayonnaise dip: 6 tablespoon mayonnaise
2 garlic cloves, peeled and crushed
3 tablespoons fresh chopped herbs, such as basil, tarragon, parsley
1 tablespoon oil
1 lemon, cut into wedges
Soak bamboo skewers in a shallow tray for about 15 minutes.
Put the bread in a food processor and process to crumbs. Transfer to a bowl, stir in the cheese and season.
Mix the mayonnaise, garlic, herbs, and salt and pepper seasoning in a bowl. Put the chicken into a bowl and use 4 tablespoons of mayonnaise mixture to coat the chicken pieces. Save the remainder of the sauce for dipping.
Weave the chicken onto bamboo sticks and toss into the bread crumb and cheese mixture. Place onto a non-stick baking sheet and drizzle with oil.
Cook under a preheated hot grill for 4-5 minutes on each side.
Serve with the remaining mayonnaise and lemon wedges.
Top tip: These could be made without the bamboo skewer, but threading the chicken onto skewers makes them easier to handle when cooking. It’s a good idea to soak the bamboo skewers for 15 minutes in water before grilling, to prevent burning. Keep breadcrumbs in the freezer in bags, they can be used straight from the freezer for toppings, coating fish cakes and adding to stuffings.