Breaded Chicken Fingers

Adapted from http://www.nigella.com

• chicken breasts (skinless and boneless)
• 2 limes (zest and juice - or lemons)
• 2 tablespoon(s) breadcrumbs
• 2 tablespoon(s) Parmesan cheese
• 1 pinch of salt (to taste)
• 1 pinch of Pepper (to taste)
• ½ teaspoon(s) olive oil
  1. Preheat oven to 180C.
  2. Cut your fillets into as many strips as you can. Cut those even smaller if you prefer smaller pieces of chicken.
  3. Prepare your crumb topping by mixing the cheese, zest, salt and pepper, to taste.
  4. Dunk each piece in a bowl full of the preferred citrus juice. (The other night I had both!) Really drench it. Then dunk it into the bread crumb mixture. Really coat it and don't be afraid to have some crumb falling off.
  5. Put the chicken in a lightly oiled aluminium baking pan (or whatever you use to bake chicken). If you have any crumb left then pick it up with your fingers (this is the fun part) and push it into the chicken in the pan. Drizzle any remaining juices on the chicken.
  6. Put it in the oven and bake uncovered for about 20-25 minutes. The chicken shouldn't be undone at this point, but check just to make sure. Depending on the bread crumbs you use, you may or may not get a golden color. I tend to stick the pan into the broiler for no more than 2 minutes to get a bit of a crunchy top.