Preheat oven to 180C/350F. Get out 3 shallow bowls suitable for dredging your chicken in. Line a baking sheet with greaseproof baking paper.
Place the flour into one bowl and season it lightly with salt and pepper. Crack the egg into the second bowl and lightly beat it - season this too. In the third bowl, mix together the panko breadcrumbs with the herbs, spices and salt.
½ cup all purpose flour, 1 egg, 1 cup panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne pepper, ½ teaspoon fine sea salt
Cut each chicken breast fillet into 4 strips diagonally. Dredge each piece in the seasoned flour, before dunking in the beaten egg. Finally, coat each chicken piece in the seasoned breadcrumbs.
1 pound chicken breast
Lay out the chicken pieces on the prepared baking sheet with wire rack. Spray each piece with a little cooking oil. Place in the oven and bake for 15-20 minutes until golden and cooked through.
cooking spray
Serve each chicken piece inside a soft taco topped with beetroot & apple slaw, avocado, pea shoots or any greens of your choice and pumpkin seeds.
8 soft taco tortillas, pea shoots or greens of choice, avocado and pumpkin seeds