Crispy Chicken with Bacon Breadcrumbs and Avocado Sauce

Who doesn't love a bit of crispy chicken, right? Add bacon breadcrumbs and lemon-spiked avocado sauce into the mix and you're onto a real winner, winner chicken dinner!

A little goes a long way in this recipe - you use lemon to coat the chicken, as well as in the sauce and on the side, and you use only two rashers of bacon to get maximum flavour and crunch. I like to cover this dish with Sriracha (a Thai hot chilli sauce) but you can use any hot sauce you like or leave it off altogether.

Crispy Chicken with Bacon Breadcrumbs and Avocado Sauce

Serves 2

oil

2 chicken breasts

1 lemon

2 tbsp plain flour

2 rashers bacon

30g breadcrumbs (fresh is best!)

½ ripe avocado

1 tbsp natural yoghurt

chilli sauce, to serve

sea salt and freshly ground black pepper

Place the chicken breasts between two sheets of greaseproof/baking paper. Bash with a rolling pin or bottom of a pan and flatten until 1cn thick. Rub all over with salt and pepper and the juice of half the lemon.

Put the flour on a plate and gently turn the chicken in it to coat. Finely chop the bacon. Place a large non-stick frying pan on a medium-high heat with a tablespoon of oil. Add the chicken and bacon to get golden for 4 minutes. Turn the chicken then stir the breadcrumbs into the bacon and cook for 3 more minutes or until the chicken is cooked through and the crumbs are golden.

Meanwhile, peel the avocado, scoop the flesh into an immersion blender or food processor and blitz with the yoghurt and the juice of half of the remaining lemon (so a quarter). Season well with salt and pepper and then divide between your plates.

Sit the chicken alongside the sauce then sprinkle over the crunchy bacon breadcrumbs. Drizzle with chilli sauce, if you like, and serve with lemon wedges for squeezing over.