Wednesday, 6 February 2013

Oven-Fried-Chicken - Chicken Breasts with Herby Breadcrumbs and Chicken Filo Pie

This is really easy to do and makes a good buffet plate, 
It's also handy to keep in the fridge, for a few days, for a quick meal 
(and can be frozen)

Oven: 190 deg.C (350F, Gas 5)
approx. 6 chicken breasts (skin on or off - either is fine)

1 large beaten egg + 3 tablespoons of oil - in a flat dish
Then mix together:
4ozs. of any nice breadcrumbs (I whizz mine in the food processor from whatever I have handy)
1 tsp. salt and some ground black pepper
a clove of crushed garlic
1 teaspoon of grated lemon rind
1 tablespoon of mixed dried herbs - eg. oregano,basil,thyme - you can certainly also use a mix of fresh herbs.

1.  Coat each chicken breast with the egg and oil
2. Then coat with the herby breadcrumbs - you can either put these in a flat dish or plastic bag and shake the chicken in it :).
3. Lay on a greased baking tray, with a small gap between each fillet, and bake for at least 20 mins. to about 45mins. - depending on the size of the chicken breast.  Test with a skewer or thermometer to see if cooked through.  The juices should run clear.
Leave for about 5 minutes to rest, or leave until cold and slice thinly.
They can be frozen when cold.

If you find you have 'leftover' chicken - try my
easy Chicken Filo Pie: 

No comments: