POUNDING CHICKEN RECIPES

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CRISPY GARLICKY CHICKEN | JAMIE OLIVER CHICKEN RECIPES



Crispy garlicky chicken | Jamie Oliver chicken recipes image

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I’ve added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

2 x 120 g free-range skinless chicken breasts
2 thick slices of seeded wholemeal bread (75g each)
1 clove of garlic
1 lemon
50 g rocket

Steps:

    1. Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
    2. Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
    3. Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
    4. Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
    5. Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 11 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 1.1 g salt, FiberContent 5.8 g fibre

LEMON CHICKEN RECIPES | BBC GOOD FOOD



Lemon chicken recipes | BBC Good Food image

Give chicken a zing with lemon juice and zest. Whether it's sticky lemon chicken or a simple roast, this humble citrus fruit takes it to the next level.

Provided by Good Food team

Number Of Ingredients 1

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    1. Preheat the oven to 220ºC/425ºF/gas 7.
    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
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    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
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CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
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Total Time 30 minutes
Calories 618 calories per serving
    1. Preheat the oven to 220ºC/425ºF/gas 7.
    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
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    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
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Total Time 30 minutes
Calories 618 calories per serving
    1. Preheat the oven to 220ºC/425ºF/gas 7.
    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
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