Chicken with Parmesan, lemon, and thyme

James Martin’s chicken with parmesan, lemon, and thyme

A mouthwatering recipe the whole family will love

By , 07 July 2016
James Martin’s chicken with parmesan, lemon, and thyme
  • Ready in: 45 mins
  • Serves: 6
  • Price: £1.92 per serving

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Nutritional Info
Each 273g serving contains
  • Cals 472
  • Fat 15.0
  • Sat Fat 7.9
  • Sugar 1.1
  • Salt 0.82
of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
  • 75g finely grated Parmesan
  • 4 unwaxed lemons, zested
  • 150g dried white breadcrumbs
  • 10 sprigs of fresh thyme, leaves only
  • 6 x 200g chicken breast fillet
  • 50g butter
  • 100g plain flour
  • 2 medium eggs
  • To make the crumb, place the Parmesan, lemon zest and breadcrumbs into a blender and add the thyme leaves. Blend to a fine crumb.

  • Place each chicken breast between 2 pieces of Clingfilm at a time and using a rolling pin, flatten the chicken evenly until about 1cm thick.

  • Break the eggs into a bowl and lightly beat. Place the flour into another bowl and the crumb into a third. In turn, place each chicken first in the flour, then the egg and finally in the crumb.

  • To cook, heat a large non-stick pan over a medium heat and add the butter. Once it starts to bubble, place the crumbed chicken in and allow to cook for about 3-4 minutes before turning over and cooking for a further 2-3 minutes.