Serves 4 at 13pps per serving or only 1pp per serving on Filling & Healthy,  this is a massive portion, I couldn’t even finish it to be fair!

4 Chicken Fillets cut into 4 large pieces each. Blitz 4 Slices wholemeal Calorie Controlled Bread (I used Brennans BeGood) 1 tsp Oregano, 3tsps Smoked Paprika, 1/2 tsp Onion Salt, 1/2 tsp Garlic Salt and a good grinding of fresh Black Pepper together in your food processor to form light breadcrumbs. Whisk 2 Eggs in a bowl. Dip the Chicken Pieces into the Egg & then roll it in the Breadcrumbs until evenly coated. Place on a baking tray lined with foil & sprayed with oil & bake for 20mins in preheated oven at 200c turn the Chicken pieces & continue to bake for further 15mins until crispy & cooked through. Meanwhile peel & chop potatoes into chunky fry shapes, place on a plate & microwave for 4mins take off plate & spread onto a baking tray in an even layer & spray well with oil. Bake for 25mins in the oven or until cooked & browned. For the Coleslaw grate 1 Carrot & a Wedge of White Cabbage, stir in 3tbsp low fat creme fraiche, salt & pepper to taste & juice of 1/2 a Lemon. Cook your Corn on the Cob as per packet instructions, serve up & Enjoy!