This weeks recipe has been chosen by young chef Chloe as part who adapted it from a Jamie Oliver recipe, as part of our Better Bristol How To Be A Chef course. Chloe chose this recipe because it sounded challenging and said she was “really pleased with the way it turned out, it’s great.’
If you fancy taking on this crunchy culinary challenge for yourself, you can by following the recipe below.
1 clove of garlic, peeled
Zest of 1 lemon
2 tablespoons unsalted butter
4 sprigs of fresh parsley
freshly ground black pepper
2 heaped tablespoons plain flour
1 large free-range egg
2 skinless free-range chicken breast fillets
Preheat your oven to 240°C/475ºF/gas 9. Get two large plates ready.
Put the crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of sea salt and black pepper. Blitz them until the mixture is very fine and pour on to one of the plates.
Sprinkle the flour on to the other plate. Crack the egg into a small bowl and beat with a fork.
Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with the bottom of a pan until they flatten out a little.
Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs, making sure the whole piece of chicken is covered in crumbs.
Place your chicken on a lined baking tray and cook for 15 minutes, until cooked through, golden and crisp. You can either serve the chicken breasts whole or cut them into strips.