Parmesan Chicken Goujons

This is another chicken nugget recipe, although nothing like the KFC style chicken so I can’t include it with my KFC challenge recipes, I could resist the parmesan crust. As usual though these recipes usually call for chicken on the bone, legs and wings in this case and my opinion hasn’t changed on bones, particularly with chicken. NO BONES! So here I am again making nuggets. These ones are a lot more different than the ones I have been doing for the chicken nugget challenge, a bit posher! The crispy parmesan coating is delicious, you get a little heat but not overwhelmingly so. Just perfectly so! I really hope that if you do try this recipe you enjoy it as much as I do.

Parmesan Chicken Goujons

50g butter

1tbsp olive oil plus extra for coating baking sheet

4 chicken breasts cut into long strips about 2cm wide

225g Fresh parmesan finely grated

2tbsp dried oregano

2tbsp smoked paprika

2tsp dried parsley

Salt and black pepper

1. Preheat your oven to 190˚C/375˚F. In a small saucepan over a low heat melt the butter and then stir in the olive oil. Remove from the heat and add the chicken stirring to coat the chicken in the buttery mixture.
2. In a resealable plastic bag (freezer bag) place the parmesan, oregano, smoked paprika, parsley, salt and pepper. Add the buttered chicken, a few at a time, seal the bag and give it a good shake, being sure to get a good coating on the chicken bits, press the chicken while it is in the bag to make sure that the parmesan coating sticks. Repeat until all the chicken bits are coated
3. Place the chicken bits onto a lightly greased baking sheet and bake in the oven for 20-25 minutes, check for doneness, if it’s a little pink still then return to the oven and bake for a few minutes extra.
4. Serve with a crisp green salad and some garlic bread.

 

Bami Goreng Soup

Bami Goreng is a sautéed/stir fried, Indonesian noodle dish; it was a very popular dish in Germany and Holland. I used to eat these things called Bami’s quite often; they were these fish cake looking things, filled with Bami Goreng mixture, coated in bread crumbs and deep fried, they didn't have fish in them, just in case that needed clearing up – Yummy!! At the time I made this had decided that I was going to cook more recipes from my folders. I got as far as four before I got itchy feet and had to move onto my next book. This was a low in calories recipe and it was made around the same time I was on a diet, it was a tasty soup and I guess I felt better and healthier for all of 10 minutes. The soup is definitely, tasty and healthy, but only if you don’t dump junk in your body a little while later, which I have a habit of doing.

Bami-Goreng-Soup

1 garlic clove, peeled and minced

2tsp sesame oil

600ml chicken stock

1/8tsp chilli flakes

200g chicken breast

50g thin Chinese egg noodles

Salt

250g carrots

200g sugar snap peas

1tbsp peanuts

2tbsp light soy sauce

1.       Heat the sesame oil in a large saucepan, and then gently fry the garlic. Add the stock and chilli, put the chicken in the stock and cook for 15 minutes on a low heat.

2.       Cook the egg noodle according to package directions. Wash peel and julienne the carrots, rinse the sugar snap peas and cut in half diagonally

3.       Put the carrots in the stock and cook for 5 minutes, after 3 minutes add the sugar snap peas for the remaining 2 minutes.

4.       Chop the peanuts into bits, remove the chicken and slice, place into bowls with the noodles – add some of the stock, season with salt, soy sauce and sprinkle with peanuts.

Chicken and Chorizo with potatoes

I am in two minds about this one, for two reasons, the first being I am not a fan of meat on the bone, at all. I’ll go there every now and again, but of all the meats on the bone, chicken is my least favourite, I don’t like pork chops either, I can just about manage lamb. I’ll eat anything though as long it is boneless. So chicken thighs.. Ewwww! The second is the chorizo, I love chorizo, but I've had issues cooking it, I have a theory about this though, there are two different types of chorizo, the raw one which needs cooking and the one which is smoked and can be eaten as is, I think… When I cooked this we were still in Germany and I think I may have used the chorizo that didn’t need cooking, because it came out of the oven, black and rock hard which was not at all nice. However the flavour did infuse all the other ingredients so I did get the flavours right even though we couldn’t eat the sausage! Now we are back in England I should be able to buy the correct stuff and try again. The thing that I did love about this recipe is that it is a one pot dish, you just bung everything in the roasting pan and bake – the most hassle is the removal from the oven to baste it, once half way through the cooking time.

Chicken and Chorizo with Potatoes

1tbsp olive oil

6 Chicken thighs bone in, with skin

375g Chorizo

500g new potatoes, halved

1 red onion, peeled and roughly chopped

1tsp dried oregano

Zest of half an orange

1.       Preheat your oven to 220˚C/430˚F. Put the oil into the bottom of a roasting tin, rub the skin into the oil and then place them skin side up into the tin.

2.       Place the sausage and the potatoes into the tin and then scatter the onion and oregano into the tin and grate the orange over the top.

3.       Bake for about 30 minutes then take the tin out of the oven baste the chicken and potatoes with the juices and then return to the oven for another 30 minutes.

     

 

Chicken and blue cheese salad

One of my most favourite things to eat is a baby leafed green salad, and BBQ'd something, whether it be brats (the sausage kind, not the annoying child kind) burgers, fish or lamb. I'm not too fussed, but I love the contrast between hot freshly cooked barbequed meat and the cool salad. I get bored though of the same green leaf salad and salad dressing though, so I'll mix it up with chorizo, pomegranate, pinenuts, chickpeas, sun dried tomatoes even grapes or apples depending on what I have on hand at the time. This next recipe is lovely and definitely fills all the boxes I have just mentioned.

  Chicken and Blue Cheese Salad

1 bag mixed salad leaves

2 cooked chicken breasts thinly sliced

2 pears, peeled, cored and wedged

25g walnuts, roughly chopped

55g crumbled Roquefort

For the dressing

3tbsp red wine vinegar

2tbsp extra virgin olive oil

¼ tbsp. caster sugar

1tsp Dijon mustard

Salt and black pepper to taste

1.       Put all the ingredients for the dressing into a jar with a lid, seal and give it a good shake, test for seasoning and if needed give it a little extra salt and pepper.

2.       Mix all of your salad ingredients, not the cheese. Add the dressing and toss to coat. Divide the salad between the four bowls and then sprinkle with the blue cheese.

PIZZA

I love pizza; it is one of my favourite junk foods. For me when I am feeling blah, or poorly or just have midnight munchies I always go for a bread type snack, something about it is just comforting, reminds me of the better times when it was just me and my Mummy. I love toast for example, hot and slathered with lots of lightly salted butter or margarine like Utterly Butterly. As a child St Ivel Gold was my favourite. My Mummy didn’t buy it very often but when she did it was a welcome rare treat. I associate it with happier times I remember watching her one day buttering her toast and she looked at me smiled and said “Every now and again, Rebecca, there is nothing nicer than hot toast with lots of melted butter” I have to agree. I also believe that this was the beginning of my ‘dough’ obsession; I still savour every bite and feel comforted when I eat it.

The best pizza I have ever eaten was in America of course, Papa John’s BBQ Chicken and bacon ranch, whenever we ordered pizza that was what it would be and the garlic butter dipping sauce, heaven! As with most things in life I have discovered that all good things come to an end, eventually. America was one of them, I felt at home there and if it had been possible for me to stay I would have done. Never mind there is absolutely no point dwelling on that, I have brought lots of experiences away with me and different ideas about food that would never have crossed my mind before, and thankfully I am able to replicate the Chicken and bacon pizza that we loved so much. I have made three of these pizzas the first two were simple, one with ham the other with shrimp, all three were with store bought pizza base. I had made an attempt at pizza dough but it was too sticky and stuck to EVERYTHING, I did manage to get some of it on to baking paper (also a bad idea) and baked it to see what it would have tasted like… I wish in one way I hadn’t bothered, 95% of it was glued to the baking paper and therefore inedible but that little bit we did try was delicious, in fact I would go so far as to say that it was the best I had ever tasted….. Oh so bitter sweet disappointment. I will try again, I am just not quite brave enough yet. The BBQ was my favourite, sods law though I’ve lost the recipe, it very nearly captured the Papa John’s pizza, I even managed to make the garlic butter dipping sauce….. Gutted…. Here are the other two recipes though.

PIZZA

2 store bought pizza bases (unless you can make your own)

150ml tomato sauce

2 balls mozzarella torn into pieces

A bunch of basil

Salt and black pepper to taste

Olive oil

2 handfuls of rocket

The juice of ½ a lemon

9 slices of prosciutto

100g cooked, shelled shrimp

Parmesan to serve

 

1.      Preheat your oven to 220˚C/430˚F. If you are making your own pizza base now would be the time to do that. Working quickly, spoon enough tomato sauce to cover the pizza base, into the middle and working towards the edges spread it evenly out, leaving the outside edge clear. Scatter the pizza with mozzarella and basil, season to taste with salt and pepper and drizzle with a little olive oil.

2.       Bake your pizzas in the oven for 8-10 minutes, until the base is golden and crisp.

3.      Take the pizza out of the oven and drape one with the prosciutto and scatter shrimp on the other, scatter the rocket over both and a squeeze of lemon juice another drizzle of olive oil and sprinkle on some Parmesan…

Gumbo

It's really easy to get stuck in a rut, cooking and eating the same thing over and over again. I try to avoid this by carefully selecting my recipes each month, and keeping a log/journal of the ones that I have done. This is all very well, but there is only my husband and I, so when I pick recipes, I have to carefully check that although the recipes are different, the ingredients are either something I will have in my pantry or are the same, after all I have a budget to stick to. I suppose as with most places it's cheaper to buy in bulk, the problem is the waste there's little point in buying a pre-packaged container of 6 tomatoes, because it's cheaper than buying say 3, unless you are going to use them. So I tend to try and pick several recipes with tomatoes (I'm using tomatoes as an example). The other thing I do, more for my own sense of need than anything else is, research recipes I am unsure of. Gumbo, I knew it came from, New Orleans - Louisiana, way. Creole food, but I wasn't sure what that meant? Turns out it has several meanings, or means different things to different people. For example in the west indies and Latin America Creole would imply you are of mixed European and African descent, and in the Gulf coast of the U.S, French descent. Then of course food - I'm still confused.com. Okra though is what really started my research for this recipe, I was none the wiser as to what it was, what it tastes like or what it is used for. I've since found out it's a vegetable. African slaves, smuggled the Okra seeds on their bodies when they came to America, and then planted them. Okra is used as a natural thickener in Gumbo, which by the way is a stew type soup thing, *no offence intended by the use of the word thing.* Okra worried me slightly because although you can find it in abundance in America, I have yet to see it here and Okra goes in Gumbo - I wanted to make gumbo but could I call it Gumbo without the authenticity of Okra? Turns out I can because you can also use a roux to thicken it. So here's Gumbo.... As always I am open to any suggestions, in which I can improve the recipe!

Chicken Gumbo

15g Butter

450g Chicken breast, cubed

12 button onions

1 Rasher bacon, diced

1 tsp turmeric

1 tsp corriander

1/2 tsp chilli powder

225g Okra or a roux can be used, or simply use cornflour/cornstarch with water (this last one won't add any flavour to the dish)

1 red bell pepper, roughly chopped

1 green pepper, roughly chopped

225g canned tomatoes

1 tbsp tomato puree

1 large bay leaf

1/2 tsp dried oregano

600ml chicken stock

salt and pepper

225g long grain rice

1 tbsp fresh parsley

1. Melt the butter in a large saucepan (dutch oven if you have one, I don't). Add the chicken and brown, stirring continuously over a high heat for about 3 minutes. Next add the onions, bacon, turmeric, coriander, and chilli powder. Still stirring cook for another minute.

2. Except for the rice and parsley add the remaining ingredients, bring to a boil, reduce the heat and cover and very gently simmer for an hour. Cook the rice according to package directions (allowing the hour for the gumbo to cook).

3. Remove the bay leaf. Taste the gumbo and season if necessary. Serve in warm bowls on top of the rice and a sprinkling of parsley.

I served mine with naan bread, only because I had some which needed using up, and I thought it would be nice to mop the sauce up with!

Chicken pinwheels

Totally and utterly worth the effort, and genuinely a recipe I am proud of – it took me quite a bit of time, but I don’t mind I enjoy being “at one” with my cooking – The most complicated bit in this recipe is getting the chicken wrapped up tight enough without, squishing all the filling out. Once you have managed that, you’re away.

Chicken Pinwheels

4 skinless chicken breast halves

Melted butter for greasing

Basil sprigs to garnish

Filling

125g Garlic and herb cheese spread

2 tbsp sundried tomatoes in oil, chopped and drained

30g shredded basil

Salt and pepper to taste

Tomato and herb sauce

1 tbsp butter

1 small onion finely diced

1 clove garlic, minced

400g canned tomatoes

1 tbsp chopped fresh herbs

1-2 tbsp single cream

Pasta to serve

1. First make the filling. Combine all the filling ingredients and mix well.
2. Place the chicken breasts between cling wrap and beat with a rolling pin until about ½ cm (5mm) thick, divide the filling between the four breasts and then tightly roll up.
3. Cut four squares of baking paper (waxed paper) just big enough to wrap around each chicken roll, you’ll need a centimetre or so, over lap, then wrap that in tinfoil, twisting each end to seal. Put each of the rolls into a skillet of simmering water, cover and simmer for about 20-25 minutes.
4. Meanwhile, cook pasta according to directions on the packet, and make the sauce, melt the butter in a pan, add the onion and cook for a minute or two then add the garlic, stirring often, cook until soft, stir in the tomatoes and half of the juice, boil and then simmer for 3 minutes, stir in the herbs and the cream, add salt and pepper to taste.
5. Unwrap the chicken and cut into slices, serve the pinwheels over a bed of pasta with the sauce and garnish with basil.

Posh Sandwiches!!!

Sometimes a good sandwich is the name of the game. As a child a sandwich meant two slices of buttered bread with ONE slice of ham, sandwich spread, which if you’ve never had it before it’s gag worthy (personal opinion) a slice of cheese, marmite or jam, not altogether of course…. How boring!?! It wasn’t until years later – in subway that I became enlightened to the way of a REAL sandwich, and that it can be spruced up into something brilliant, and a worthy meal on it’s own. I didn’t even know that sandwiches were acceptable as a meal for dinner. This next recipe is tasty, crisp and fresh, perfect for a hot summers day when you’re starving and salad isn’t going to be quite enough, but the thought of a hot heavy meal, just doesn’t appeal either. Put simply it’s a rather posh sandwich.

 Chicken on Crusty Ciabatta

1 skinless chicken breast

¼ cup evoo

1 tbsp lime juice

1 finely chopped spring onion

1 tsp Italian seasoning

1/8 tsp pepper

¼ cup crumbled Roquefort (or other blue cheese)

2 Ciabatta rolls split and toasted

1 cup arugula leaves

Olives with pimentos to top

1. Carefully cut the chicken breast in half, Place the chicken breast halves into a large sealable freezer bag.
2. In a small bowl mix together the evoo, lime, spring onion, Italian seasoning and black pepper. Set aside half the marinade, and pour the rest into the freezer bag, place the chicken into the fridge for about an hour turning every so often. Drain the chicken and discard the marinade.
3. Grill the chicken for about 15 minutes or until the chicken is no longer pink.
4. In another bowl mix together the blue cheese and remaining marinade, smear the bottoms of the rolls with the blue cheese and marinade mixture, then put the arugula on followed by the chicken and olives.

Winter Warmer? How about Chicken and Dumplings?????

Chicken and dumplings is a delicious filling winter warmer, the only really awkward bit I found with this recipe was making sure the dumplings didn’t get submerged in the cooking liquid. It’s funny, I made this recipe in April 2010 approximately, and I remember thinking at the time, that it was going to be quite complicated “culinary taxing” but looking back I realise it wasn’t really that hard to do!

Chicken And Dumplings

2 ½ - 3lbs Chicken
3 cups water
1 medium onion cut into wedges
¾ tsp salt
½ tsp dried sage
¼ tsp black pepper
1 bay leaf
1 cup thinly sliced carrot
1 cup sliced mushrooms
½ cup cold water
¼ cup flour

1. In a dutch oven combine the chicken, water, onion, salt, sage, pepper and bay leaf. Bring to a boil, reduce the heat. Cover and simmer for about 25 minutes, add the vegetables and return to a boil, reduce the heat again, cover and simmer for about 10 minutes until the vegetables are tender and the chicken is no longer pink. Discard the bay leaf, and place the chicken on top of the vegetables.
2. Meanwhile prepare the dumplings. In a medium bowl combine 1 cup all purpose flour, 1 tsp baking powder and ½ tsp salt, cut in 2 tbsp shortening until mixture resembles course crumbs. Add ½ cup buttermilk, stir in until just moistened. Spoon the batter into six mounds on top of the chicken, and return to a boil. Reduce the heat again, cover and simmer for about 15 minutes, until the dumplings are cooked through, check with a toothpick, it should come out clean. Transfer the chicken, dumplings and vegetables to the serving plate and keep warm.
3. Now make your gravy, pour 2 cups of your cooking liquid into a large measuring cup, skim the fat and discard. Then pour into a saucepan. Mix ½ cup of cold water with flour then add to the cooking liquid, stir continuously until thickened. Serve gravy over the chicken and dumplings.

KFC? Not quite but almost!!!

If you like KFC – Kentucky Fried Chicken, then this is surly one for you. There’s not much that gets me truly excited these days. My husband does, when he sneaks up on me at work – that makes me beam instantly, and my heart goes pitty patt, but don’t tell him that, or if I can’t see him, but can hear him, that gives me butterflies – that excites me, because we’ve been together for five years, I haven’t become complacent, I don’t take him or us for granted, I look forward to 1630, because that’s when he picks me up from work, and I can’t wait to go home, shut the door and pretend nothing and nobody else exists, it’s perfect. The only other thing to get me excited is anything to do with my kitchen, cookbooks, utensils, gadgets – and any recipe I find that is really good or similar to something we have eaten in a restaurant, for example these… I only use chicken breast and we all know by now why, but if your just now joining the blog, I don’t do bones.. But it works well with drumsticks or wings if you prefer.

 Pan-Fried Chicken

1/3 cup all purpose flour

1tsp pepper

1tsp garlic powder

½ tsp paprika

¼ tsp poultry seasoning

¼ cup milk

1 egg

2 Chicken breasts cut into chunks

1/3 cup evoo (extra virgin olive oil)

1. In a large sealable freezer bag, mix the, flour, pepper, garlic powder, paprika and poultry seasoning. In a bowl beat the egg and milk. Add the chicken to the bag and give it a good shake to coat the chicken pieces, shake off any extra before, dipping in the milk and egg mixture, then put them back into the bag and shake again…. Let the chicken pieces stand for about 5 minutes.

     2.  In a large skillet, fry the chicken on a high heat until golden brown, then reduce the heat and carry on cooking for about 15 minutes

Chicken and Bacon Burgers

After I moved to America, I was suddenly unemployed, housewife it was then….. I had always been told that I was a really bad “housewife,” so to be honest I felt as though I had something to prove, anxious that I wouldn’t live up to a perceived expectation, that I thought, Glen would have of me, I was scared. I am so in love with him and so desperate, not to let him down, or fail him. I still don’t want to, but not in the same way as I felt then… To begin with I was genuinely worried, that being at home all the time and being responsible for the housework, that he would realise that I wasn’t what he thought of me at all. We had never lived together before, a few weeks here and there, but this was us, together, forever and always.

 I didn’t have any reason to worry. Turns out I’m not rubbish like everyone had said for years, that I was….  I do have OCD and given the right circumstances, it breeds and manifests itself into something ugly, with help I had got it under control, I was given techniques in which to find another place, as it were, and block out the feelings causing tension and anxiety that would feed my OCD… When I lived with my Ex, to a certain extent I could block out a lot of the MESS that bothered me, I was told to find other things to occupy my mind, work, the children, dogs, reading or keeping a journal. To begin with after I moved in with Glen, it got a little “ugly” I cleaned everything, even though it didn’t need cleaning, top to bottom, every room in the apartment, drawers got emptied and reorganised, his clothes cupboard got a complete overhaul, colour co-ordinated, including his pants…. I admit I still get a little upset, if I put his boxers away and he has messed up the draw, especially if I am in one of “those anxious states.” In some ways this is a good thing, I have a mop, but if I am on my hands and knees, with a toothbrush, scrubbing the kitchen floor, he knows I am upset about something. Who needs words, when you have a husband that knows when something is wrong, will pick you up off the floor and give you one of those reassuring hugs that says, “It’s going to be ok, I’m here?” I am not saying we don’t talk because we do, but sometimes I am just not able to express myself.

Anyway I badly digress, as usual. I used to wake up most mornings, with Glen, made his coffee and breakfast, turned on the computer, took the dog out and made sure his lunch was ready for work. After he left I would do the chores. After my initial clean I had a routine, and everything would been done usually in time for Regis and Kelly, daytime T.V. Martha Stewart….. Not so much, her, but sometimes. My favourite was Rachel Ray, I love her and Glen bought me her “Book of 10.” This is one of hers.

 Bacon and Ranch, Chicken Burgers With Scallion Sticks.                                Serves 4

 8 bacon rashers (slices)

1 ½ lbs ground chicken
2 garlic cloves, minced
½ small onion
¼ cup parsley
¼ lb havarti cheese
2 tsp poultry seasoning
2 lemons
Salt and pepper
Vegetable oil
2 cups butter milk
1 tsp paprika
Flour for dredging
16 scallions
4 English muffins
Creamy ranch dressing

1. Cook the bacon over a medium-high heat until crisp.
2. In a large bowl combine the chicken, garlic onion, parsley, havarti chunks, poultry seasoning, the zest and lemon juice of half a lemon, salt, and pepper. Then form large patties. Coat them with vegetable oil.
3.  Remove the crispy bacon from the pan to a towel-lined plate and keep to one side. Then cook the chicken burgers, until done all the way through.
4. In a large skillet, heat about 1 ½ inches of vegetable oil. Meanwhile, in a large mixing bowl, mix together the buttermilk, paprika, and the rest of zest and juice from the lemons.
5. Put the flour in another mixing bowl, toss the scallions in the buttermilk and then the flour and then repeat the process. Fry the scallions until golden on each side. Put them on kitchen paper and season with salt.
6. Toast the muffins, and coat with a lot of ranch, then layer the bottoms of the muffins with the burgers, then the bacon and then place on the muffin tops.. Serve with your scallion sticks.

Thai Chicken Broth and Prawn, Coconut Curry

Christmas 2009 I received three GoodFood BBC cookbooks, from my step-daughters, what could be more perfect? These next two recipes came out of them. It was time to spice things up a bit - besides I had to try out my new books..... They are really nice books, the recipes are easy to understand and they have lovely colour pictures for each recipe. http://www.amazon.co.uk/s/ref=nb_sb_ss_i_2_4?url=search-alias%3Dstripbooks&field-keywords=good+food&sprefix=good%2Cstripbooks%2C243, if you are interested in buying any.



Thai Chicken Broth

1 litre hot chicken stock
1 tbsp Thai curry paste
1 tbsp fish sauce
2 tsp sugar
Zest and juice of 1 lime
100g mushrooms, sliced
Bunch of scallions, whites and greens separated
200g cooked chicken

 1.      Put your stock into a large saucepan, stir in the curry paste, fish sauce, most of the zest and the lime juice. Bring to a boil, and add the mushrooms and the white bits of the scallions, put a lid on and simmer for a couple of minutes.

2.      Stir in the chicken and the green bits of the scallions, gently heat through.

Prawn Curry With Coconut

 4 tsp olive oil

1 tsp mustard seeds
1 small onion
1 garlic clove
¼ tsp of ground turmeric, mild chilli powder
½ tsp ground coriander
2 bay leaves
10 raw king prawns, peeled
200 ml coconut cream
1/2 lime
150 ml water

1. Heat your oil in a skillet, and tip in the mustard seeds, if you haven’t done this before they will pop, which is what you want to happen, add the onion and fry until it’s golden. Then add the garlic and fry for about a minute. Next put in your spices, stir cooking for a few seconds and then add the bay leaf.
2. Next pour in your water, you’ll want to bring it to a boil, for about a minute. Lower the heat, add the prawns and simmer for a few minutes until the prawns are cooked.
3. When the prawns are cooked add the coconut cream, heat the curry through, add a squeeze of lime juice, season and serve with rice.

creamy pesto chicken

Right so tying in with the chicken cordon bleu, here is another chicken recipe, Creamy Pesto Chicken….

 Suddenly, boring plain chicken has become so much more interesting!

 Creamy Pesto Chicken

4 chicken breasts

3 tbsp pesto
85g mascarpone
4 tbsp extra virgin olive oil (evoo)
100g fresh breadcrumbs

1. First preheat your oven to 200̊C. Using a sharp knife, cut a pocket in the side of each chicken breast. In a small bowl mix together the pesto and the mascarpone, then put a ¼ of the pesto mixture into the chicken breasts. Smooth over the opening to seal the chicken.
2. Brush about 1 tsp of evoo into each chicken breast and season well with salt and pepper. Put the breadcrumbs into a bowl and season. Put each chicken breast into the breadcrumbs to coat them. Then put them into a lightly oiled, baking dish.
3. Roast for 20-25 minutes until the chicken is cooked and golden.