Preheat the oven to 200 C / 180 C fan / Gas 6. Line one of two baking trays with baking parchment.
Bring a saucepan of water to the boil over a high heat and add the wedges. Boil for 5 to 8 minutes until just tender. Drain then spray the non-lined baking tray with a little cooking oil and arrange the wedges in a single layer over the tray then sprinkle over some paprika and sea salt. Set aside.
Whizz the bread in a food processor to make fine breadcrumbs then transfer to a plate. In a bowl mix the garlic salt, pepper, parsley, chicken seasoning, Tabasco sauce and tomato puree.
Whisk the egg until frothy. Dip the chicken fillets in the egg then roll in breadcrumbs to coat. Place on the lined baking tray.
Bake the wedges and the chicken in the preheated oven for about 25 minutes, until the chicken is cooked through and no longer pink in the centre and the potato wedges are golden and crisp. Remove from the oven and serve.
A really nice light lunch meal with a salad, or a hearty evening meal with added extra veg and new potatoes instead of the wedges.