150g tomato puree
2 tsp cayenne pepper
2 tsp garlic salt
1 tbsp dried mixed herbs
Salt and black pepper
1 egg white
60g wholemeal roll, torn into pieces 12 skinless and boneless chicken thighs
Low calorie cooking spray
Pre-heat your oven to 220 /Fan 200 / Gas 7 and line a baking sheet with greaseproof paper.
Mix the tomato puree, cayenne pepper, garlic salt and mixed herbs in a large bowl and season with salt and pepper.
Whisk the egg white in a bowl until stiff peaks form, then fold into the tomato puree mixture.
Blitz the torn roll in a food processor until you have fine crumbs, transfer onto a plate.
Dip the chicken thighs into the egg mixture and roll in the breadcrumbs to coat evenly. Arrange the pieces in a single layer off the prepared baking sheet. Spray with low calorie spray and bake for 25-30 minutes or until cooked through.
Serve with chips and corn on the cob.