Parmesan Crumbed Chicken Breasts

Parmesan Crumbed Chicken Breasts

Chicken is generally the go-to dish for those who want something quick and easy for dinner or for those who just don't know what they want, but I find that when people cook chicken breasts in the oven they're often dry and overdone. The best way to ensure that the chicken stays moist is to crumb it. Simple and tasty, it works every time. Wrapping the breasts in Proscuitto or bacon also works but I don't think it works as well. I've added a little Mediterranean Delicacies Parmesan to the crumb which gives a beautiful robust flavour and means there's no need for extra salt. Bravisimo

  • 1 small handful fresh parsley
  • 1 egg
  • 4 chicken breasts
  • Olive oil
  • Lemon wedges and green salad to serve
  • 2 slices whole-wheat seed bread
  • Grated Parmesan Style Cheese 50g


Preheat the oven to 180*C.

Put the bread slices, Mediterranean Delicacies parmesan and parsley into a food processor and blitz to a fine crumb, then pour onto a large plate.

Whisk the egg and pour onto another large plate.

Take the chicken breasts, one at a time, and dip them into the whisked egg and then into the parmesan crumbs - pushing the breasts into the crumbs to ensure that they stick.

Lay the breasts into a baking dish side-by-side and sprinkle over any remaining crumbs.

Bake in the oven for 20-25 minutes, to check if they're done either: press the breasts with your finger (careful not to burn), they should be the same firmness all over OR cut a slice down the thickest part of the largest breast, if it's white all the way through then they're done.

Serve with salad and lemon wedges.

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