Parsley crumbed chicken
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- 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.