-
Preheat the oven to 200°C Gas
Mark 6 400°F and spray the cooking oil spray onto your
baking tray.
-
Place the corn flakes in
a plastic bag and crush with your hands until the flakes
have broken down or blitz them, then place on a plate and
sprinkle with the sesame seeds, season and toss together.
-
In a separate bowl large
enough to hold the two chicken breasts, crack
the whole egg in and beat. Season with the Worcestershire sauce,
Dijon mustard, salt & white
pepper.
-
Coat each chicken breasts in
the egg mixture then carefully place them on the plate
with the seasoned corn flakes, and coat both sides, place
on the baking tray.
-
Cook in the pre-heated
oven for 40 minutes, 20 minutes each side.
-
Make the avocado
salsa: halve the avocados, remove the stone and
peel away the skin, cut the flesh into 1cm dice, and
place in a large bowl.
-
Peel the mango and cut both
sides close to the pip, then into 1 cm cubes, then add to
the same bowl as the avocado.
-
Gently stir the ingredients
together as you want to keep the shape of the avocado.
-
Remove the chicken breast from
the oven and rest for 5 minutes before cutting.
-
Garnish the avocado salsa with
rocket or other leaves, and a drizzle of olive oil.
DAILY
DINNERS 
