Ha ha! Thanks, Sonia. Okay, we’ll get on it! Jxx

Fantastic! Thank you so much. I would love to see a full blog post of this recipe and many more in the future – you guys sure know how to cook!

Of course, Sonia! Anything for you! Here’s my recipe in brief (and not very accurately):
I use gluten-free flour to dust the chicken pieces, coat in seasoned milk egg mix and then crumb.
The crumbs I use a gluten-free bread crumb mix and add polenta for extra crunch, quinoa flakes and sesame seeds.
The flour, bread crumbs and quinoa flakes are the Woolies Macro brand. Pretty good. For quantities I just guess but from most to least it’s breadcrumbs then polenta then quinoa if you see what I mean. About a cup of bread crumbs should be plenty for 2 chicken breasts.
Think I’ll do a full post on it though. I’m sure Mrs R won’t mind as long as she gets to eat the photoshoot at the end! Jx

EVERYTHING can be related back to food somehow, Carly! Believe me, it can be done. The trouble is those chicken nuggets end up ruling your life when you’re as good at relating everything back to food as I am! 😉
You’ll have to come and stay at some point. I’ll make ’em for ya! Jx

That’s true, Nikki. Sydney’s not bad at all. Still really enjoyed our time with you guys. Lots of fun! Jx