Crunchy Garlic Chicken


Jamie Oliver is one of my favorite celebrity chef's and I cannot say enough about his cookbook: Food Revolution.. It has everything from how to cook an egg to 20 minute meals to family roast dinners. Last night I was trying to make something out of nothing for dinner and found this crunchy garlic chicken recipe. James LOVED it and it was really easy to make with ingredients I already had... Hope you enjoy it as much as we did! I made a homemade honey mustard sauce to dip each bite into as well... Yum :) Quick easy meal!:
1 clove garlic
1 lemon
6 saltine crackers
2 Tbs. butter
4 sprigs fresh Italian parsley
sea salt and fresh ground pepper
2 heaped Tbs. all-purpose flour
1 large egg
2 skinless chicken filets
olive oil
To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second 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 plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated
Ingredients in the food processor... Damn camera on my phone!
To cook your chicken: You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.


Post a Comment