“Tender baked thigh fillets make a reasonably priced weekend supper for two”

Parmesan Chicken

  • 4 chicken thigh or breast fillets, skinless
  • 50 g parmesan, finely grated
  • 50 g white breadcrumbs
  • 1 tbsp. flour
  • 1 egg, beaten

Lemon Broccoli

  • 1 small broccoli, broken into florets
  • 25 g butter
  • 1 garlic clove, sliced
  • ½ lemon, zested and juiced

Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.

Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.

Notes : The thicker the chicken, the longer the baking.  If you don’t have broccoli, try something else with this dish, we love making this normally with Mashed Potatoes.

Source : Olive Magazine : August 2009

Servings/Yield : 2 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Ready in: 50 Minutes

Nutritional notes : Per Serving: 576 kcalories, protein 57.6g, carbohydrate 26.3g, fat 27.5 g, saturated fat 13.9g, fibre 4g, salt 1.68 g

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