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Parsley and Parmesan Crusted Chicken
By Andy | February 18, 2009
Parsley and Parmesan Crusted Chicken
Serves 4
Prep time : 25 minutes
Cooking time : 30 minutes
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Ingredients
1/4 cup olive oil.
1 1/2 teaspoons smokey paprika.
2 teaspoons honey.
Salt and pepper.
500g sweet potato, cut into wedges.
4 chicken breast fillets, halved horizontally.
Plain flour.
2 eggs, lightly beaten.
2 tablespoons flat-leaf parsley, chopped finely.
3/4 cup dry bread crumbs.
1/4 cup parmesan, grated finely.
Method
Preheat oven to 190°C. Line a baking tray with baking paper.
Add the oil, paprika and honey to a small saucepan and place over low heat.
Stir until well combined.
Season with salt and pepper.
Place the sweet potato in a large bowl and add the oil mixture, tossing to evenly coat.
Place sweet potato on prepared baking tray and bake for 30 minutes, until tender and golden.
Place some plain flour in a shallow bowl.
Crack the egg into another bowl and add the parsley.
Add the bread crumbs, parmesan, salt and pepper in a third bowl, and stir to combine.
Toss the chicken in the flour to coat and shake off any excess.
Dip each chicken piece in the egg mixture, draining off any excess egg, then dip into the bread crumb mixture, pressing the crumbs with fingertips.
Place the fillets on a plate and chill for 10 minutes.
Remove chicken from the fridge.
Heat a little oil in a large non-stick frying pan over medium heat.
Cook in batches for 2-3 minutes each side or until cooked through.
Serving
Serve the chicken with the sweet potato wedges.
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Topics: Chicken & Other Poultry | No Comments »
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