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Thursday, August 1, 2013

Italian Crusted Chicken

This is another really good chicken recipe, although warm mayo still makes me feel a little icky inside, but I still have the urge, will, need if you like to try different ingredients in ways that I haven't tried before, sometimes it works, sometimes it doesn't. This time it was good - which is proof in itself of not giving up on something, as far as I'm concerned. I suppose it's that way with everything though. 

Italian Crusted Chicken
 
3tbsp mayo
1tbsp sun-dried tomato puree
4tbsp fresh white breadcrumbs
2tbsp parmesan cheese
4 boneless chicken breasts
2tbsp olive oil
 
1.Preheat the oven to 190C/375F. Mix together the mayo and sun-dried tomato puree, and in a separate bowl mix the breadcrumbs and cheese together.
 
2. Wash the chicken breasts under running cold water and then place them on a baking sheet lined with baking paper.
 
3. Spread all but 3tbsp of the mayo mix over each of the chicken breasts, then sprinkle the breadcrumb mixture over each one, pressing down to make sure they are well coated.
 
4. Drizzle the olive oil over the top and bake in the oven for 25-30 minutes until golden and cooked through. Spoon a little of the remaining mayo over each of the chicken breasts and serve with hot Italian bread and a green leaf, tomato salad.

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