Sunday 13 May 2018

Easy Crispy Chicken

Easy Crispy Chicken
  • 150g white bread (about 4 slices)
  • 4 tsp dried oregano 
  • Couple pinches of sea salt
  • 25g Parmesan cheese, finely grated
  • 4 tbsp low-fat natural yoghurt
  • 1-2 tbsp plain flour
  • 4 boneless, skinless chicken breasts
  • Zest of one lemon
  • Fresh ground black pepper

Preheat the oven to 220 degrees (200 fan).  Place the bread on a large baking tray lined with baking parchment and toast until pale golden brown.  Leave to cool, then remove the crust and discard, and tear into large pieces.

Put the bread into a food processor and blitz into crumbs.  Tip these into a large bowl and toss with the oregano, salt, lemon zest and Parmesan cheese and season with lots of black pepper.  Place the flour and yoghurt onto separate plates and firstly coat each breast in the flour (shaking off any excess) and then dip into the yoghurt and then press into the breadcrumb mix and ensure the whole breast gets a good thickish crust all over.

Transfer the chicken to the lined baking tray and bake for around 25-30 minutes until crisp and golden and cooked through.

I served this with a green salad and coleslaw and it went down well, definitely something for those warmer nights, might do a cheeky portion of chips next time!

Recipe adapted from the Hairy Dieters Cook Book.

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