Recipes
Parsley crumbed chicken
Flecks of parsley throughout the crumb coating give delicious bursts of flavour and make a perfect midweek dinner
Flecks of parsley throughout the crumb coating give delicious bursts of flavour and make a perfect midweek dinner
Cook: 1 Hour 50 Mins
Serves: 4
Price: £1.82 per serving
Nutritional Information
Each 205g serving contains
Energy
1181kj
282kcal
1181kj
282kcal
14%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.4g
0.4g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
576kj/138kcal
Typical energy values per 100g:
576kj/138kcal
Ingredients
4 chicken breast fillets
4 tbsp natural low-fat yogurt
4 tbsp milk
31g pack flat leaf parsley
1 clove of garlic, crushed
40g unsalted butter, melted
30g breadcrumbs
1/2 lemon, zest of
Method
1
Put the chicken breasts in a shallow dish, just large enough to hold the chicken in a single layer. Mix the yogurt with the milk, add to the dish and turn the breasts over in it so they are coated on all sides. Leave in the fridge for an hour, turning them over occasionally.
2
Discard the tough stems from the parsley and then chop the leaves finely. Mix with the garlic, butter, breadcrumbs and lemon zest. Season.
3
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a baking tray, with a rim, with baking paper. Remove the chicken from the marinade and pat dry with kitchen paper. Put on the tray, leaving a gap between each.
4
Press the parsley crumb mixture on top. Cook in the oven for 25- 30 minutes.