Cut the chicken breasts into bite-sized chunks.

Put the mayo in a bowl and add the chicken chunks, turning to coat.

In a second bowl, add the Panko, grated Parmesan and lemon zest. You can use herbs, or just salt and pepper in place of Parmesan and lemon zest if preferred.

Take the mayo-coated chicken chunks one at a time and coat thoroughly in the Pank mixture, placing each on a baking tray as you go.

Cook at 220C or 200 fan for 20 mins or until cooked through, turning once.

Serve with couscous, rice, or simply bread, and veg or salad. Also great as a canapé with lemon mayo.