1 x packet of Deeghuys Mini Bagels Seeded (10 x 30gr)
1 x pack of cheese slices
For the crumbed chicken fillets:
½ cup of brown breadcrumbs (fine)
½ cup Medium-Hard Cheese or Grana Padano finely grated
2 Eggs, beaten
½ cup of flour
Salt and pepper to taste
Olive oil and cook & spray for baking
For the coleslaw:
½ a pack of mixed white and red cabbage finely sliced
65g of rocket leaves, chopped
1 golden delicious or green apple, thinly sliced
2 slices of pineapple, chopped
15gr black and white sesame seeds
A handful of cocktail tomatoes, sliced (optional)
3 Tbsp. mayonnaise
1 Tbsp. sweet chilli sauce
1 Tbsp. Soya sauce
Mix the breadcrumbs and cheese. Coat the chicken fillets in flour, then dip them individually into the egg, allow access egg to drip off. Roll the chicken in the breadcrumbs and cheese mix. Prepare a baking tray with cook n spray and place the chicken fillets into the tray and drizzle with olive oil. Bake on 180 degrees and turn them over to brown each side. Bake until the fillets are cooked through or crispy and golden brown.
Mix all the slaw ingredients together and set aside.
Heating instructions for the bagels: Defrost. Remove all the packaging. Bake in a pre-heated oven at 220 degrees for 2 minutes.
Allow the bagels to cool slightly and serve it with piece of chicken fillet, followed by a slice of cheese and top with coleslaw. And ENJOY!