Parsley crumbed chicken

Parsley crumbed chicken

Flecks of parsley throughout the crumb coating give delicious bursts of flavour and make a perfect midweek dinner. You could use this coating for any white fish or even salmon.

By , 21 September 2015
Parsley crumbed chicken
  • Ready in: 110 mins
  • Serves: 4
  • Price: £1.82 per serving
Nutritional Info
Each 205g serving contains
  • Fat 10.8
  • Sat Fat 5.8
  • Sugar 2.2
  • Salt 0.4
  • Cals 282
of your reference intake.
Typical energy values per 100g: 576kJ/138kcal.
  • 4 chicken breast fillets
  • 4 tbsp natural low-fat yogurt
  • 4 tbsp milk
  • 31g pack flat leaf parsley
  • 1 clove of garlic, crushed
  • 40g unsalted butter, melted
  • 30g breadcrumbs
  • 1/2 lemon, zest of
  • Put the chicken breasts in a shallow dish, just large enough to hold the chicken in a single layer. Mix the yogurt with the milk, add to the dish and turn the breasts over in it so they are coated on all sides. Leave in the fridge for an hour, turning them over occasionally.

  • Discard the tough stems from the parsley and then chop the leaves finely. Mix with the garlic, butter, breadcrumbs and lemon zest. Season.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a baking tray, with a rim, with baking paper. Remove the chicken from the marinade and pat dry with kitchen paper. Put on the tray, leaving a gap between each.

  • Press the parsley crumb mixture on top. Cook in the oven for 25- 30 minutes.