I haven’t made this chicken since I first tried it for the TEST KITCHEN back in February… and I am not sure why. I whipped it up with a salad in less than 20 mins tonight… it is so tasty and so easy it is going on my dinner rotation. (Can be made using a Thermomix or a regular Food Processor)
This week in the Test Kitchen, I was tempted by a new Donna Hay recipe. It didn’t look as great as hers (obviously), but I loved the flavours, and it was surprisingly easy to make as there was a healthy crunchy crumb, without the usual flour/egg messy fingers crumbing process.
4 x 200g chicken breasts, halved lengthways
2T olive oil
lemon wedges to serve
Spiced Seeded Crumb
2T sesame seeds
1 tsp chia seeds
35g sunflower seeds
2 tsp ground cumin
20g finely grated parmesan, plus extra to serve
1 tsp sea salt flakes
1T flat leaf parsley
Place all crumb ingredients (except parsley) into a food processor and pulse to a coarse crumb. Add parsley and stir to combine.
Place all crumb ingredients (except parsley) into Thermomix and pulse to a coarse crumb. Add parsley and stir to combine.
Preheat oven to 200C. Divide the chicken between 2 baking trays lined with baking paper and sprinkle with crumb mixture. Drizzle with olive oil and roast for 10-15 mins or until golden and cooked through.
Serve with extra parmesan and lemon wedges.