2 skinless chicken breast fillets, cut into chunks or fingers
25g fresh breadcrumbs
25g lightly crushed Weetabix
chips or salad, to serve
25g light muscovado sugar
2 tbsp wine vinegar
4 tbsp tomato ketchup
1 tbsp Worcestershire sauce
¼ tsp smoked paprika
Heat oven to 220C/200C fan/gas 7.
To make the BB Q sauce, put all the
ingredients in a pan with 6 tbsp water, and allow to bubble and
reduce for 5 mins.
Meanwhile, put the mayonnaise
in a bowl with the chicken and stir
well to coat. Mix the crumbs and
Weetabix with some seasoning.
Tip onto a plate and use the crumbs
to coat the chicken. Spread out
the chicken pieces on a baking tray
and bake for 10 mins until tender
but still juicy. Serve with the BB Q
sauce and chips or salad.