Crunchy spiced chicken
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- 4 Asda Butcher's Selection Chicken Breast Fillets
- 25g flour, seasoned
- 1 tsp paprika
- 125g fresh breadcrumbs (made from bread 2-3 days old)
- 25g Parmesan, grated
- 2 large eggs, lightly beaten
- 275g Asda Long Grain Rice
- 1/2 Knorr Chicken Stock Cube
- 200g frozen peas
- 200g frozen sweetcorn
Pre-heat the oven to 200C/180C Fan/Gas 6. Put a chicken breast between two sheets of cling film and gently bash with a rolling pin to flatten to 1.5cm. Repeat with the other breasts.
Mix the flour with the paprika. Mix the breadcrumbs with the Parmesan. Put the flour, breadcrumbs and eggs in three separate wide bowls.
Dip a chicken breast in flour to coat all over. Shake off the excess, then dip in the egg followed by the breadcrumbs, pressing down to make sure it's evenly covered. Repeat with the other chicken breasts. Put on a baking sheet and cook for 25-30 minutes, turning over halfway through.
Meanwhile, rinse the rice, add to a pan with 1.2 litres water and stir once. Crumble in the stock cube, cover and simmer for 7 minutes. Add the peas and sweetcorn, return to the boil and simmer for 5-7 minutes until the rice is cooked. Drain and serve with the chicken.