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  • 4 Skinless chicken breasts, flattened, or firm white fish fillets
  • 40g Butter
  • 3 Tbsp Cake flour
  • 10 Cracker biscuits
  • 1 Tbsp Flat leaf parsley
  • 50ml Nando’s PERi-PERi Sauce
  • Zest and juice of 2 lemons
  • Salt and freshly ground black pepper to taste
  • 2 Eggs

Cooking Instructions

1 Preheat oven to 180˚C.
2 Mix cream crackers, lemon zest and juice, butter, parsley and a pinch of salt and pepper in a food processor until mixture is very fine. Pour cracker mixture onto a plate.
3 Sprinkle the flour onto a second plate.
4 Sprinkle the flour onto a second plate.
5 Dip each chicken breast into the flour until both sides are completely coated, then dip into the egg mixture until covered and then into the cracker mixture, pressing the mixture onto the breasts to stick.
6 Place chicken on a baking tray and bake in the oven for 15 – 20 minutes.
7 Leave breasts whole or slice in strips and drizzle with lemon juice.

This recipe uses:

Lemon & Herb PERi-PERi sauce

Filled with the taste of sun-ripened lemons and fresh herbs, Lemon & Herb PERi-PERi is packed with flavour with a dash of heat.