Cheesy Garlic Butter Chicken Pops

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the mayonnaise into a medium bowl. In a separate medium bowl, combine the breadcrumbs and the oil for breadcrumbs (see pantry for amount).

Cut each chicken breast into 3cm chunks. Add to the bowl of mayo, season with salt and pepper, then mix to coat well. Dip the chicken into the breadcrumbs, ensuring the chunks are completely coated, then transfer to a baking tray.

Once the oven is hot, bake on the top shelf until slightly golden and cooked through, 20-25 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

In a medium saucepan, combine the garlic and butter (see pantry for amount). Season with salt and pepper, then place the pan onto medium-high heat and stir until the butter is melted, 1-2 mins.

Stir through the parsley, then take off the heat and cover to keep warm.