Crispy chicken caesar bites, made into a restaurant-quality meal using @Maille Australia wholegrain mustard. I made this for possibly the toughest food critic ever... and believe it or not, she gave it the Maille seal of approval! 300g chicken breast, diced small 2 tbsp Maille Wholegrain Mustard 1 garlic clove, finely grated Salt and pepper, to seaosn ¼ cup plain flour 1 egg 1 tbsp Maille Wholegrain Mustard ¾ cup panko breadcrumbs ¼ cup finely grated parmesan Caesar Dressing: ⅓ cup Greek yoghurt 2 tbsp mayonnaise 1½ tbsp Maille Wholegrain Mustard 1 garlic clove, finely grated 1/2 tbsp honey juice 1/2 lemon 2 tbsp finely grated parmesan Salt and pepper, to taste To Serve 1 cos lettuce, leaves separated 2 tbsp capers 2 tbsp finely chopped chives Extra finely grated parmesan Black pepper Preheat oven to 220°C fan-forced. Line a tray with baking paper. Season the chicken with salt, pepper and grated garlic. Place the flour into one bowl. In a second bowl, whisk together the egg and Maille Wholegrain Mustard. In a third bowl, combine the panko, parmesan, smoked paprika and garlic powder. Toss the chicken through the flour, then the mustard egg mixture, then the crumb mixture until evenly coated. Spread onto the tray, spray generously with olive oil spray and bake for 12-15 mins, turning halfway, until golden and crunchy. Meanwhile, combine all dressing ingredients in a bowl and season to taste. Spoon a little dressing into each cos lettuce leaf. Top with crunchy chicken, capers, chives and extra parmesan. Finish with another drizzle of dressing and black pepper before serving. #ad - @coconutandbliss