Crisp parmesan chicken with garlic & lemon broccoli

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olive magazine

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1. 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.
2. 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.

Per serving

576 kcalories, protein 57.6g, carbohydrate 26.3g, fat 27.5 g, saturated fat 13.9g, fibre 4g, salt 1.68 g

Latest comments and suggestions

• KAZ

  22 July 2009

  KAZ commented on this recipe

  I would like to give this a go but it looks a bit dry. Has anybody made it and can tell me different?

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• Alison

  22 July 2009

  Alison commented on this recipe

  Not tried this one, but do similar with dried polenta and spices to cover chicken breast. I add a bit of oil to pan and gently cook. Have also sprayed them with oil and cooked in oven as above. Second option healthiest obviously. Kids like both but prefer first as its more McDonalds. Depends how I feel when I cook them really.

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• Lynsey

  02 September 2009

  Lynsey commented on this recipe

  They won't be dry if you don't overcook them.

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Ingredients

• 4 skinless chicken thigh fillets
• 50g parmesan , finely grated
• 50g white breadcrumbs
• 1 tbsp flour
• 1 egg , beaten
• 1 small head broccoli , broken into florets
• 25g butter
• 1 garlic clove , sliced
• ½ lemon , zested and juiced

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Serves 2

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Ingredients

• 4 skinless chicken thigh fillets
• 50g parmesan , finely grated
• 50g white breadcrumbs
• 1 tbsp flour
• 1 egg , beaten
• 1 small head broccoli , broken into florets
• 25g butter
• 1 garlic clove , sliced
• ½ lemon , zested and juiced

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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