• Cooking Time:
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  • • 1 clove of garlic
  • • 1 lemon
  • • 6 saltine crackers
  • • 2 tablespoons butter
  • • 4 sprigs of fresh Italian parsley
  • • sea salt and freshly ground black pepper
  • • 2 heaped tablespoons all-purpose flour
  • • 1 large egg, preferably free-range or organic
  • • 2 skinless chicken breast fillets, preferably free-range or organic
  • • olive oil


  • Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated
  • To cook your chicken:
  • You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp
  • To serve your chicken:
  • Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

Categories: Dinner 
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