Breaded chicken breast

Heat the oven to 200 °C (180 °C fan). Arrange the pieces in a single layer on a lightly oiled tray and bake for about 20–25 minutes, turning once, until crisp and cooked through; the centre should reach 75 °C.

Yes. Cook in a single layer at 190 °C for about 12–16 minutes, turning halfway; thicker pieces may need longer. Check that the centre reaches 75 °C.

Use a food thermometer at the thickest part: the centre should reach 75 °C. If you do not have one, cut into the thickest piece; the meat should be steaming hot with no pink centre.

Serve it with chips, peas and tartare sauce, or pair it with mashed potato and gravy. Sliced into a crusty roll with lettuce and mayonnaise, it also makes an easy chicken sandwich.

Refrigerate leftovers within two hours in a covered container and eat within two days. Reheat until steaming hot throughout, and avoid reheating the same portion more than once.

Freeze it promptly in an airtight container or freezer bag, with pieces separated so they do not stick together. Defrost in the fridge and reheat until steaming hot throughout.

No: chicken breast has 29 g of protein per 100 g, compared with 29 g in breaded chicken breast. The coating adds carbohydrate, while the plain meat has none.

A portion weighing 150 g provides 330 kcal. The actual portion size depends on the size of the piece you serve.