recipe: Janine Ratcliffe
Olive Magazine, August 2009
skinless chicken thigh fillets 4
50g parmesan, finely grated
white breadcrumbs 50g
1 egg, beaten
1 small head broccoli, broken into florets
1 garlic clove, sliced
lemon 1/2, zested and juiced
Heat the oven to 200c. Season the chicken thighs. Mix the Parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.
Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.
What it should look like...
Original photograph: Lis Parsons
What mine looked like...
The chicken was one of the ingredients on the list I already had, though I used free-range chicken breasts rather than thighs as those were already in the freezer. I lessened the cooking time to 30 minutes in the oven. I always finds that having to 'crisp' something with flour, egg then crumbs always puts me off making it as it seems so 'phaffy' but I followed the recipe and it was really easy - just a few more plates to wash up! Easily made within the time, served two as stated, but I also did a baked potato for hubby.
Taste:I was worried, as I always am with dishes like this, that the crumb wouldn't crisp and would be soggy, but, true to the recipe, the crust crisped beautifully in the oven, turning a rich golden brown. The chicken itself, with a hint of Parmesan, was very tasty, but I think had I made it with the thighs as per the recipe, it would have had a little more moisture inside. Now, there's not a lot to like about broccoli, it just does the job of being green and good for you, so it was nice to hear the comment, 'I love the broccoli,' from my husband! It's not often that people actually bother to speak about the taste of things such as broccoli, but the lemon and garlic butter sauce was easily absorbed by the florets and as such, it was particularly tasty!
Last meal tomorrow: Tandoori Pork Burgers.