Cut each fillet in two lengthways, then cut the two pieces across, making 6 or 8 pieces depending how large you want the pieces.
Mix the chopped chicken with the peri-peri (reserve 2 teaspoons for the coating), chilli, ginger, garlic, salt if using, olive oil and lemon or lime juice in a non-metallic bowl; mix well, cover and leave to marinate overnight.
The next day, preheat the oven to 200 C / 180 C fan / Gas 6.
Lightly grease a flat baking tray, large enough to hold a single layer of the chicken pieces; use a second tray if necessary.
Mix the breadcrumbs with the mixed herbs and 1 to 2 teaspoons of peri-peri seasoning, spread on to a shallow plate. Coat pieces of chicken evenly and place on baking tray.
Bake on the middle shelf of the oven for 20 to 25 minutes until cooked through with no pink in the middle. Remove from the oven and serve with lemon or lime wedges and a dip of your choice. Enjoy!
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