Free Cooking Recipes

Although this recipe uses whole chicken breasts, you can, if you prefer, cut the chicken into ‘goujons’ (wide strips) before crumbing them. Serve accompanied with mixed salad.

SERVES 4
4 chicken boneless breasts (approx. 150g/5 oz each)
skinned
1 1/2 cup/50 g/2 on plain (all purpose) flour
2 pinches grated nutmeg
salt and freshly ground black pepper
2 eggs, lightly beaten
1 1/2 cups/75 g/3 oz fresh breadcrumbs
40 g/1 1/2 oz Gruyere cheese. finely grated
1/4 cup/60 m1/4 tbsp sunflower- oil
1 lemon, sliced, to garnish
Oven temperature: 200 °C/400 °F/Gas 6

Directions:

1. Slightly flatten the chicken breasts between 2 sheets of dampened
2. greaseproof paper.
3. Mix together the flour, nutmeg and salt and pepper and thoroughly coat the chicken breasts.
4. Dip the floured chicken breasts in the beaten egg, then into a mixture of breadcrumbs and cheese, pressing the crumbs well against the chicken flesh.
5. Place on a lightly oiled baking tray (cookie sheet). Drizzle the oil over
6. the breasts. Cook for 30 minutes or until golden brown and crisp.
7. Serve hot, garnished with lemon slices.