A blue plate serving crunchy garlic chicken

Crunchy garlic chicken

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(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2

Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken Kiev, but with a fraction of the prep

Nutrition and extra info

  • before baking

Nutrition: Per serving

  • kcal875
  • fat70g
  • saturates9g
  • carbs20g
  • sugars3g
  • fibre1g
  • protein41g
  • salt1.1g
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Ingredients

  • 4 tbsp (about 40g) grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 tbsp mayonnaise
  • large garlic clove, crushed
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp finely chopped fresh herbs (such as thyme, sage or rosemary) or ½ tsp mixed dried herbs
  • 50g panko breadcrumbs
  • 2 boneless, skinless chicken breasts
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • lemon wedges, snipped chives and roasted potatoes and tomatoes to serve (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.

  2. If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)

  3. In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.

  4. Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.

  5. Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the ‘tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.

  6. Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

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Comments, questions and tips

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Kkath
15th Sep, 2017
3.8
Tasty and easy way of cooking chicken breast. Think it use less lemon if doing it again. Also mine went slightly more soggy than crunchy...
Kkath
15th Sep, 2017
3.8
An amazingly tasty way to do a chicken breast. Easy and fool-proof. I think I would use slightly less lemon if I was doing it again.
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