I can’t TELL you how delicious this is. But wait, I can – this is DELICIOUS! And one of those accidental recipes – which makes its tastiness all the more rewarding. I wanted to jazz up some baked chicken. As I mentioned last week, I’ve eaten a LOT of chicken recently, and needed something a little different. I didn’t want to fry it, but I did want some crunch, so I decided chicken goujons were the way forward.
But when Old Mother Hubbard got to the cupboard it was BARE. BARE of those useful little tubs of breadcrumbs I like to use for fishcakes. So I whipped out some wholemeal seeded bread that had gone a little dry and just blitzed it and used that instead. It was a happy accident that helped to create these little beauties. The wholemeal bread was really crispy and the seeds added little bites of extra crunchiness.
So yum – and a great way to keep the chicken piping hot, encased as it is with the egg, flour and breadcrumbs.
Welcome to my new favourite food peeps – hope you enjoy!
Baked Wholemeal Breaded Chicken
2 chicken breasts, sliced
about 3 thick slices wholemeal seeded bread, whizzed up into crumbs
1 beaten egg
3 tablespoons seasoned flour
1.Pre-heat the oven to 190 degrees Celsius.
2. Dip the chicken into the flour, then the egg, then the breadcrumbs.
3. Drizzle a baking sheet with olive oil and place the chicken onto this, sprinkling with more olive oil.
4. Bake for around 10 minutes on each side.
5. Sit on kitchen towel for a few seconds to mob up any oil.
6. Devour with tomato rice and corn. Or tomato ketchup. Or chips. The possibilities are endless 🙂
Since this very definitely used up leftover stale bread I’m linking it with Credit Crunch Munch – a round up for frugal meals to help us all out hosted by Michelle at Utterly Scrummy and Helen at Fuss Free Favours – head on over for a closer look!