Sometimes you just need a hunk of delicately flavoured
chicken in your life. And that’s ok. It’s a real comfort on these cold (and windy - seriously, why is it so windy?) winter
nights.
I wanted to jazz up your regular chicken breast slightly,
while still trying to maintain a semblance of “not crashingly unhealthy.”
Because in my post Christmas, post tins of roses, post advent calendar state, I
need to lay low(er) on the old calorie count before my arteries just about give up
on me.
This is great because it is versatile, the recipe can easily
be increased for more people, and it can be served with a multitude of sides. I went with some rocket (my fave green thing)
and new potatoes. You could easily cut out the carbs and add in more veggies or
a larger salad. Baby steps..
Ingredients
- 1.5 slices of bread
- Zest half a lemon
- Half a tsp rosemary
- 2 garlic cloves, roughly diced
- Salt and pepper
- 1 tbsp butter
- Few tbsp of flour
- 1 egg
- 2 chicken breasts
Method
Begin by making the garlicky crumb topping. Place your
bread, lemon zest, rosemary, garlic cloves and seasoning in the food processor
and blitz until you get fine crumbs. Add the butter and whizz again for a few
seconds until incorporated.
Place the crumbs on a large plate. Place the flour on
another large plate. Whisk the egg in a large bowl with a fork.
Okay, now you are prepped and ready to go!
Take the chicken, and roll it around in the flour. Then dip
in the egg, and finally roll the whole sticky mess around the breadcrumbs. Make
sure the chicken is covered from top to bottom.
 |
| So yummy-looking, right? |
Place on a baking tray, and roast at 230 degrees for approx.
20-25 minutes, depending on how thick the breasts were.
Serve fresh from the oven, with whatever sides take your
fancy. I went with some simple new potatoes
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