• Preheat your oven to 350°F (180°C).
• Cut the chicken breasts into thin strips and set aside.
• In a shallow dish, mix together the dried breadcrumbs and a pinch of salt and pepper.
• In another shallow dish, beat the eggs until well mixed.
• In a third shallow dish, add the plain flour.
• Dip each chicken breast strip first in the flour, then in the beaten eggs, and finally in the breadcrumbs.
• Place the breaded chicken strips onto a baking tray that has been coated with spray oil.
• Bake the chicken for 15-20 minutes or until golden brown and cooked through.

How to Make the Béchamel Sauce

• While the chicken is cooking, make the béchamel sauce by melting the butter in a pan over medium heat.
• Add the flour and whisk until combined.
• Slowly pour in the milk, whisking constantly to avoid lumps.
• Add a grating of nutmeg for extra flavor.
• Once the sauce has thickened, remove from heat and stir in the grated red Leicester cheese until melted and smooth.

Final Steps

• In a baking dish, place the cooked chicken strips in a single layer.
• Pour the béchamel sauce evenly over the chicken strips.
• Top with extra grated red Leicester cheese if desired.
• Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
• Serve hot with fresh salad on the side if desired.