Tuesday, April 13, 2010

Jamie Oliver's Crunchy Garlic Chicken

I know, I know-the chicken looks pink. It was the light! Honest!

When I was 19, I worked for White Spot. My favorite dinner there was the chicken fingers, with a baked potato. Loved them! For years, I've tried to find other breaded chicken dishes that are not deep fried, but still have that lovely flavor, but nothing ever really quite cut it.

Well-until I made Jamie Oliver's Crunchy Garlic Chicken, of course.

Kevin's assessment? They were a million times better than the breading out of a packet, didn't go completely soggy, and are great cold in a lunch box.

You win, Jamie. Totally. We're all now Food Revolution Devotees, if you can keep giving us recipes that are so delicious, quick, easy, and cheap to make.

Okay so how did I make these?

Pre-heat your oven to 475 F. Yes, you are reading that right. It's supposed to be hot.

Get a whole, boneless, skinless, chicken breast. Cut it in half. Place each 1/2 onto a cutting board and cover with a piece of plastic wrap. Pound that baby until it's about 1/2 inch thick or so. Then get a sharp knife and lightly score the underside in a criss cross fashion (I don't know why he does this. Makes it cook faster?)

Then, get:
6 cream crackers
4 sprigs parsley
1 clove garlic
2 tbsp cold butter
pinch of salt and pepper
zest of 1 lemon

Whirl it all in a food processor until it resembles coarse crumbs. Dump it out onto a plate. Set aside. On another plate put a heaping tablespoon of flour. Set aside. In a bowl, beat an egg. Set that aside.

Get your chicken breast halves and dip each half first in the flour, then the egg, and then the crumb mixture, making sure to coat the whole piece of chicken. Place on a foil lined baking sheet.

Bake for 15 minutes until cooked through.

Serve with lemon wedges

Makes enough for 2 servings! I doubled the breading and coated 4 chicken breast halves, and we had lots plus leftovers. Like I said, leftovers are amazing in a lunch or sliced and put on salad.
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