Pre-heat the oven to 220C / 200 fan / Gas 7. Grease a large baking tray. Combine the flour and seasoning on a dinner plate.
In a small bowl whisk one of the eggs and one teaspoon of the pesto. In another bowl whisk the other egg and a further two teaspoons of the pesto.
Using a food processor whizz up the crackers until they look like breadcrumbs – or you could place in a large sealable food bag and crunch up!
Place the chicken into a large sealable food bag, seal up, and bash with a saucepan to flatten (and tenderise) the meat.
Using clean hands and a pair of scissors, then cut the chicken into long strips, dipping each strip first in the flour (cover all round) then the first bowl of egg (again covering) then the crackers (cover). Continue with all the chicken, placing each strip on the baking tray as you go.
Do the exact same with the fish, using the second bowl of egg (I find the fish needs extra pesto flavour...)
Bake the dippers for 15 minutes. Make sure you test the chicken is fully cooked (no pink on the inside!) by cutting the fattest one in half.
50g plain flour, seasoned with salt and pepper
2 large eggs
3tsp pesto (heaped)
160g Ritz cheesy crackers (or similar)
2 chicken breasts
2 cod loins