- Chicken breast
Butterfly (cut open) the chicken breasts.
Stuff with blanched garlic (30 seconds in boiling water should just take the bite away and leave the flavour) and butter.
Then coat in flour, dip into beaten egg and then into breadcrumbs (you can make these yourself- just toast bread and then use a zizzer (food processor) until small bits!
Cook until golden - about 25-30 minutes and serve with whatever.
- Cheesy chicken and leek
- Chicken and Cashew Nuts
- Chicken Casserole
- Chicken in Creamy Sauce
- Chicken Noddle Stir Fry
- Crunchy Chicken Salad with Caesar-style Dressing
- Moroccan chicken with cous cous
- Moroccan Chicken with Eggplant Garbanzo Ragout
- Roasted Chicken Breast on a bed of Fried Salad
- Stuffed Chicken Breast
- Garlic Bread