The chicken is delicious, all crispy and flavoursome, and don’t forget you can get your hands on a decent selection of breasts just by clicking on our Musclefood deal. Musclefood’s chicken doesn’t seem to shrink away to nothing in the oven, which is a bonus, and it actually tastes of something other than a farmer’s fart and a short life filled with disappointment and ennui. Give it a go. The accompanying sides are a piece of piss to make, but don’t they look good? You can serve this dish to loved ones and bask in their oohs and aaahs. Aaah, not arse. No-one wants to bask in my arse, sadly. I’ll divide this into two recipes, because I love you so much.
to make baked chicken parmesan, you’ll need:
- 4 chicken breasts
- 60g parmesan (30g is a HEA)
- 1 wholemeal roll, made into breadcrumbs (HEB)
- 2 tsp garlic powder
- 1 tsp dried basil
- 1/4 tsp black pepper
It’s worth noting at this point that you’ll not use anywhere near all of the ‘covering’, so I wouldn’t worry too much about any syns and HEB. Up to you, though – this makes enough to coat four breasts.
to make baked chicken parmesan, you should:
- preheat the oven to 180 degrees celsius
- in a shallow bowl, mix together the garlic powder, breadcrumbs, parmesan, basil and pepper
- spray the chicken breasts with a little spray oil and roll in the breadcrumbs so they are well coated – use a little more frylight on patches where the mixture won’t stick
- place onto a non-stick baking tray and bake for about thirty minutes, checking that the chicken is cooked through so you’re not shitting through the eye of a needle later on
to make sticky-leek topped bubble and squeak rostis, you’ll need:
- 700g of potatoes, chopped, don’t bother peeling
- 300g of broccoli
- a chicken stock cube
- any other veg you want to add in
- a pack of two leeks
- pinch of thyme
- pinch of salt
to make sticky-leek topped bubble and squeak rostis, you should:
- slice the leeks thinly – this is where a mandolin comes in really handy – and you can find one here. Take care though, don’t circumcise your fingers. You can just use a knife mind, but it’s faffy and the more uniform they look, the better
- pop these into a pan with a drop or two of oil, a teaspoon of oil and a pinch of thyme and salt – then put the lid on and shake shake shake, breaking the leeks up – then keep the lid on and put them on a low heat for as long as you dare, they’ll reduce down and get sticky
- meanwhile, cut up your potatoes and broccoli and boil for however long it takes to go soft
- allow to cool and then roughly mash – you don’t want baby food, so just give it a cursory mix – and add in the stock cube – if you have any parmesan left over from the chicken, chuck it in here
- shape into discs – now, we use one of these rings and presses – it makes things much easier, and costs less than a tenner – just use a dab of oil on the sides and you’ll get perfectly uniform, lovely shaped discs – but, you can use a scone ring or something circular!
- top with the sauteed leeks
- pop into the bottom of the oven when the chicken goes in
- serve with gravy if you like!
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