A delicious recipe by Vicky Foord. 
serves 4 I prep time = 15 minutes I cooking = 40 minutes  

Ingredients:  

  • 4 small skinless chicken breasts 
  • 2 cups fresh breadcrumbs  
  • ¼ cup finely grated parmesan cheese  
  • ¼ cup finely chopped flat-leaf parsley leaves (anti-inflammatory ingredient)  
  • 2 eggs, lightly beaten  
  • ½ cup cornflour, for dusting 
  • 2 tablespoons Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • lemon wedges, to serve 

Method:   

  1. Preheat oven to 200°C (180°C fan-forced). Line baking tray with non-stick baking paper.  

  2. Place each piece of chicken between two layers of baking paper or plastic wrap. Use a meat mallet or rolling pin, pound the chicken until flat.
     
     
  3. In a shallow bowl, mix the breadcrumbs with parmesan and parsley. Place the flour and lightly beaten eggs in separate shallow bowls. Dust the chicken with cornflour, then dip into the egg wash and coat in the breadcrumb mixture. Repeat with the remaining chicken.  

  4. Place the crumbed chicken on prepared baking tray. Drizzle oil over the chicken and bake for 35 – 40 minutes, until golden brown. Serve with side salad or coleslaw.  

Nutritional Information  

per serve  

Energy  

 1595 kJ  

(379 cal)  

 

Total Fat  

13g  

Saturated Fat  

2g 

Carbohydrate  

33g 

Sugar  

0g 

Fibre  

1g 

Sodium  

225mg 

Protein  

38g  

 

 

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