Preparation, Make 2 servings
- 30g PureBred Gluten Free Multigrain Loaf (breadcrumbs)
- 2 x free-range chicken breast
- 3 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp oregano
- 1 tsp salt
- 50g mixed baby salad leaves
- mayonnaise to serve
Pre-heat the oven to 200C
In a bowl add olive oil, garlic powder, oregano, salt and pepper, stir to combine.
Put the breadcrumbs out onto a plate. Coat the chicken in the oil mixture and then breadcrumbs.
Bake the chicken for 30 minutes or until cooked through.
Serve with salad and mayonnaise.