Ingredients
3 skinless, boneless chicken breast fillets
½ cup honey and mustard dressing
½ cup dried breadcrumbs
½ cup grated parmesan
(90g)
1 tsp ground pepper
⅓ cup plain flour
(50g)
1 egg
beaten
Equipment
- 1 medium bowl
- 1 baking tray
- 1 baking paper
Instructions
- Slice each chicken breast through the middle to make two thin fillets. Marinade the chicken in the honey and mustard dressing for at least an hour, covered in the fridge.
- Preheat oven to 180°C (160°C fan-forced). Remove chicken breasts from marinade and blot with paper towel.
- In a medium bowl, mix together the breadcrumbs, parmesan and pepper. Dip chicken fillets in flour, then egg, then in breadcrumb mixture to coat.
- Place coated chicken on a baking tray lined with baking paper. Bake for 30 to 35 minutes or until juices run clear, turning chicken over after 15 minutes.
- Serve for dinner with beans, sweet potato and roasted capsicum.
Notes
Tip
You can slice and toss this chicken with carrots, cherry tomatoes and lettuce for a delicious salad.
Tip
You can get the kids to help you crumb the chicken. It a messy but fun job and they are more likely to eat food when they have been involved in the preparation.
