Sprinkle chicken with Vegeta Natur for golden chicken, mix well to ensure meat is evenly coated with Vegeta, and marinate about 30 minutes.
Dredge marinated chicken in bread crumbs and lay in a baking dish lined with baking paper.
Sprinkle chicken with oil. Preheat oven to 180°C, and bake about 40 minutes until golden.
Serve crispy chicken with salsa and toast.
For the salsa, fry finely chopped onion (120 g) in heated oil. Add 3 peppers cut into cubes and continue sautéing, stirring occasionally. Reduce heat and cover, sauté gently for peppers to release their juices without burning. Remove lid, add one clove crushed garlic, salt, Vegeta Maestro ground pepper, a little Vegeta Maestro chili, and remove from heat. Stir in 3 tablespoons balsamic vinegar and a teaspoon of fresh parsley into salsa, and let cool.