Garlic Breadcrumbed Chicken
The idea was to come up with a low fat dish similar to chicken kiev. This isn't a bad alternative.
4 cloves garlic, crushed
175g / 6 oz fresh bread (about 4 medium slices)
1 tablespoon dried oregano
1 tablespoon dried basil
900g / 2 lb chicken breasts (or 1-2 breasts per person)
5 tablespoons (approx) plain flour
2 eggs, beaten
Preheat oven to Gas Mark 4 / 175 degrees C / 350 degrees F. Place the crushed garlic in a food processor with the herbs, and tear the bread into smallish pieces and add that as well. Process until bread becomes breadcrumbs and the herbs are well dispersed throughout.
Find three flat dishes. Place the flour in one, the beaten egg in the next one and the breadcrumb mixture in the last one. Dip and coat the breasts in flour, then egg, then breadcrumbs. Place coated chicken on a grilling tray (with foil in the drip tray to help with cleaning afterwards) and cook in oven for about half an hour (until the crumbs are crisp and the chicken is cooked through). Serve with rice or pasta.