If you are trying to eat lighter and healthier food, but don’t want to compromise on flavour, you’ll love this dish. Bread chicken, lightly baked, with perfectly seasoned garlicky broccoli – it doesn’t get much simpler than this. If you are cooking for more, or you want some leftovers for lunch the following day, just double up on the quantities. This is from an Olive magazine recipe, issue August 2009.
Crisp Parmesan chicken with garlic and lemon broccoli
Serves 2 | Prep 10 minutes | Cook 40 minutes | Easy
- 4 skinless chicken thigh fillets;
- 50g Parmesan, finely grated;
- 50g white breadcrumbs;
- 1 tbsp flour;
- 1 egg, beaten;
- 1 small head broccoli, broken into florettes;
- 25g butter;
- 1 garlic clove, sliced;
- 1/2 lemon, zested and juiced.
Heat 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 tip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.
Towards the end of the chicken cooking, boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle for 2-3 minutes . Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.
Original recipe from Olive magazine, issue August 2009.