This week I had some left over breadcrumbs in the fridge and decided to try creating a breadcrumb coating to – I was going to say liven up but that doesn’t sound right – to make a chicken breast more interesting. It was SO good that I’ve been breadcrumbing everything I can lay my hands on ever since – fish, prawns, mushrooms, bread… This recipe in short is chicken dunked in garlic butter and covered with herby lemon breadcrumbs. Not quite the Wolverine chicken and broccoli diet, but a lot more tasty…
What to use – serves 1
- One chicken breast – skin off
- A big handful of soft bread crumbs
- Juice of half a lemon
- Small bunch of parsley
- Sea salt
- Chilli flakes
- Table spoon of olive oil
- Table spoon of garlic butter
How to use it
Put the oven on to 180C.
Put the bread crumbs, lemon juice, finely chopped parsley, a few chilli flakes, sea salt and olive oil in a bowl circa 7 inches wide and mix well. You want it to be soft and combined a bit by the olive oil, but still light and breadcrumby. Spread this mix out evenly across the base of the bowl.
Melt the garlic butter over a low heat in a non-stick pan and when melted, put the chicken breast into the pan, turning it to coat it all over with garlic butter. Do this quickly or it may start to cook.
Put the chicken breast onto the breadcrumb mix and press down. Scoop the rest of the crumb mix up and pat down across the top of the breast until it’s all covered and the crumbs are used up. Sprinkle over a few more chilli flakes.
Carefully slide a spatula or similar under the breast, making sure you get all the breadcrumbs, and place the coated breast into an oven dish.
Bake for 25 mins.
Mmm rating: mm mm mm
What to listen to: Paloma Faith – Only Love Can Hurt Like This
What to watch: Suffragette