In a glass dish, combine the lemon juice and curd and mix well. Add the chicken strips and toss to coat. Leave to marinate for 30 minutes in the fridge.
Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
Meanwhile, put the crackers into a plastic food bag and add the extra pepper if desired. Use a rolling pin to crush until fine breadcrumbs form. Add the lemon zest and shake to mix (make sure the bag is sealed of course).
Drain the chicken and add it to the bag containing the breadcrumbs; shake the bag again to coat the chicken. Transfer the chicken strips to the prepared baking tray.
Bake in the preheated oven for 30 minutes until the chicken is no longer pink in the centre and the breadcrumbs are golden brown. Remove from the oven and serve immediately with rice and some sweet chilli sauce. Delicious!
The longer you leave the chicken to marinate the better and the more lemony it will taste. Go for an hour or two if you have time.