Crisp Parmesan chicken with garlic & lemon broccoli

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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• hello food!!!

  06 January 2010

  hello food!!! rated this recipe

  

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• Beth

  28 July 2010

  Beth rated and commented on this recipe

  

  Chicken was nice, served it with roast new potatoes, but broccoli was too lemony - probably nicer without the lemon rind.

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• Frannylou

  25 August 2012

  Frannylou rated and commented on this recipe

  

  I tried this tonight. I didn't use parmesan, just fresh beadcrumbs flavoured with salt, pepper and dried thyme. Deep fried and then finished off in the oven until chicken cooked through. Served wih tender stem broccoli that i cooked in a bue cheese sauce. Heaven on a plate.

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• Marsha

  25 January 2013

  Marsha commented on this recipe

  Mayed this many times over the yrs. When taking it out the oven try poor honey over the chicken it's yummy!

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 50 minutes

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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