Crunchy Oven Chicken
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Crunchy Oven Chicken

This easy dish – which is reminiscent of Chicken Kiev but less trouble and less butter – will hopefully become part of your weeknight repertoire. To serve it with a BBQ-style sauce, which is also excellent with pork, mix a tablespoon of tomato ketchup, a tablespoon of Worcestershire sauce, a teaspoon of oyster or soy sauce, a teaspoon of Dijon mustard and half a teaspoon of sugar.
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Serves
3-4
Total Time
1 Hour 15 Minutes
Ingredients
2 chicken breast fillets, skinless & boneless
4 tbsp of grated Parmesan
5 tbsp of mayonnaise
1 garlic clove, crushed or finely grated
Zest of ½ a lemon
2 tsp of finely chopped fresh herbs (such as thyme, sage or rosemary)
50g of panko crumbs (about 5 small handfuls)
2 lemon wedges, to serve
For The Nutty Chicken
2 chicken breast fillets, skinless & boneless
4 tbsp of grated Parmesan
5 tbsp of mayonnaise
1 tsp of Dijon mustard
½ tsp of dried mixed herbs
20g of nuts of your choice, finely chopped (by hand or in a food processor)
30g of panko crumbs (about 3 small handfuls)
Method
Step 1

Dry the chicken and discard the flaps and bits of fat. Stab through the thickest parts 5 times with a fork, season generously and set aside while you prepare your production line. Put the parmesan, mayo, garlic, zest, herbs and seasoning (or parmesan, mayo, mustard, herbs and seasoning) in a shallow dish and mix to a sticky paste using a spoon. Put the crumbs (or nuts and crumbs) and seasoning in a second dish, with a second spoon. Oil a rimmed baking tray or sheet or line with oiled foil or baking parchment, for easy clean-up.

Step 2

Pick the first chicken fillet up by the tail and smear it all over with half the parmesan mixture, using the spoon to make a thick covering. Now place it among the crumbs, using the second spoon to cover it completely on all sides. Lay on the baking tray and repeat. If you have crumbs left, sprinkle a few over the chicken. You can refrigerate this for 30 minutes if convenient.

Step 3

Bake at 180ºC Fan/200ºC/400ºF for 25-30 minutes, until golden and cooked through. If you have a digital thermometer, it should read 65ºC/149ºF. Remove from the oven, cut into 3 or 4 thick slices and serve.

Recipe courtesy of Two’s Company by Orlando Murrin, published by Ryland Peters & Small (£18.99) Photography by Clare Winfield © Ryland Peters & Small

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