I’m on a bit of a food buzz on my blog recently for some reason. I’ll get back to writing about politics and moaning about the woes of the world soon enough!
This is a makey-uppy recipe…I didn’t get it from anywhere in particular, but it’s a kind of an obvious selection of ingredients. They really were incredibly tasty, albeit I grilled them a little too close to the heat and the crumb slightly burned in spots.
Serves 2 – Adjust accordingly for more people.
- 2 medium to large chicken breasts
- 125g of breadcrumbs (again, I always keep a bag of breadcrumbs in the freezer)
- 40g of Parmesan finely grated
- Light Cream Cheese with Chives…or Cream Cheese of your choice
- 1 Egg
- Salt and Pepper
- With a rolling pin gently beat the thickest parts of the chicken breasts to flatten a little
- With a sharp knife cut a slit along the side of the breast to create a pocket. Be careful not to cut right through.
- Spread a large teaspoon of Cream Cheese into each pocket
- Place the Breadcrumbs, Parmesan and a pinch of salt and pepper into a freezer bag and shake well
- Spread the crumb mix out on a large plate
- Break the egg into a small bowl and whisk with a fork
- Gently lift each chicken breast and roll it first in the egg, and then in the crumb mix, press down firmly to get as much crumb to stick as you can
- Place the breasts on a plate, and pour over the remaining egg evenly, and cover the breasts with the remaining crumb, pressing down firmly.
- Wrap in cling film and leave to chill in the fridge for a couple of hours
- Grill on a medium to high heat for 18-20 minutes turning occasionally. Don’t have the chicken too close to the heat as the crumb will burn
- I served these with a baked potato and salad
Next time I might try putting them on an oven tray with a couple of spritz’s of cooking spray and bake in a preheated oven at 180 C for 20-25 minutes turning twice.
To get a really good coating on breaded chicken, you should first dip the breast in flour and then egg and bread crumb. I just didn’t have any white flour in the larder.
Recipe and blogpost © David Wilkins – June 2014