4 quick and easy ways with breaded chicken

Buffalo chicken buns

• Cook a 300g pack of breaded chicken mini fillets on a sheet of baking paper on a baking tray following pack instructions.
• Mash 50g dolcelatte with 8 tbsp coleslaw, and season.
• Melt a large knob of butter in a pan with a few dashes of hot sauce. When the chicken is cooked, spoon the butter over each piece and toss to coat.
• Add some shredded Little Gem to the base of 4 toasted buns, then top with the chicken and a spoonful of the cheesy coleslaw. Serve with chips, if you like.

Crunchy chicken pesto melts

• Cook 4 breaded chicken breast fillets following pack instructions.
• Spoon over 4 tbsp fresh pesto and add slices of mozzarella. Grill until bubbling and golden.
• Serve with a rocket salad, if you like.

Chunky chicken salad with ranch dressing

• Cook 2 breaded chicken breast fillets following pack instructions.
• Cut 1 Little Gem and ½ an avocado into chunks. Halve 12 baby plum tomatoes, slice ½ a small red onion and dice ¼ of a cucumber.
• To make a dressing, mix 3 tbsp mayonnaise, 3 tbsp soured cream, 1½ tbsp white wine vinegar, ½ tsp garlic granules and 1 tbsp chopped dill.
• Arrange the salad in 2 bowls, slice the chicken and sit on top. Spoon over the dressing and some extra dill, if you like.

Crispy chicken rice bowls

• Cook 100g brown basmati rice in boiling salted water, adding 100g of peas just before draining.
• While the rice is cooking, cook 2 breaded chicken breast fillets following pack instructions.
• Drain the rice and peas, then toss with 4 chopped spring onions, 1 tbsp chopped sushi ginger and 1 tsp toasted sesame oil.
• Divide between 2 bowls. Slice the chicken and sit on the rice. Drizzle over teriyaki sauce and sprinkle with more spring onion and some sliced red chillies.

If you're short on time, we have plenty of ideas for quick fixes here, from instant ramen noodle toppings to easy omelettes...