Monday, 18 March 2013

Hairy Dieters Crispy chicken


The braces are still in, things are settling down and normal meals are resumed in our household. Having overdosed on the Hairy Dieters book last month, I picked it up again and chose this recipe to do for tea last week as I had most of the ingredients in. I love sweet potato wedges, peeled, seasoned and coated in olive oil, then roasted until soft and just starting to blacken at the edges. They provided a perfect accompaniment to the chicken. 

Ingredients
Serves 4
150g White Bread (about 4 slices)
4 tsp Dried Oregano or Mixed Herbs
2 tsp Sea Salt
25g Parmesan Cheese
4 tbsp Low Fat Yogurt
1-2 tbsp Plain Flour
4 Boneless Chicken Breasts, (about 160g each)
Ground Black Pepper

Method
Preheat the oven to 220ÂșC. Place the bread on a large baking tray lined with parchment and toast until pale golden brown. Leave to cool, then remove crusts and tear bread into large pieces. (I didn't read that bit, which explains why mine were not as crispy)
Put the bread in a food processor and blitz into crumbs. Tip these into a large bowl with the herbs, salt, pepper and Parmesan. Place the flour on one plate and the yoghurt in a bowl. Take the chicken breast and coat lightly with flour then with the yoghurt until evenly covered. Then place the chicken on a plate of the crumb mix and press until you get a thickish crust all over. Repeat with all the chicken breasts.

Place the chicken breasts on a lined tray and bake in the oven for 20 to 30 minutes until golden, crisp and cooked through. Leave to stand for 4-5 minutes before serving with some fresh green salad.





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