Lay the flour, egg and breadcrumbs out on separate plates. Stir the thyme into the breadcrumbs. Using one hand (to keep the other clean), dip each chicken strip alternately into the flour, egg and breadcrumbs and thoroughly coat. Once all have been coated, heat the oil in a pan and fry on all sides until golden and the chicken is cooked through – about 6-8 minutes. Cut into a thick strip and check that it has no pink showing. Drain on kitchen paper and keep warm in a low oven.
To make the salad, slice the cucumber into thin half moons. Do the same with the apple halves and mix with the cucumber. Chill until needed. To make the soup, simply bring the cherries to a simmer in the wine and add 1tbsp sugar. Leave to simmer gently for five minutes or until the cherries start to soften.
Taste – you may want more sugar, in which case continue cooking for a few minutes to dissolve the sugar. Chill until needed. Serve the warm chicken with the salad and chilled soup.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.