Parmesan And Thyme Crumbed Chicken With Capsicum Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 600 g chicken breast fillets (3 to 4peices , cut in half or 3 if larger in size)
• 1/4 cup flour
• salt and pepper (to season)
• 2 eggs (lightly beaten)
• 1 cup dried breadcrumbs
• 3/4 cup shredded parmesan cheese
• 1 tablespoon chopped fresh thyme leave (or flat leave parsley)
• capsicum, salad
• 2 red capsicums (halved)
• 70 g baby rocket
• 3 teaspoons balsamic vinegar
• 1/4 teaspoon brown sugar
• 1 tablespoon olive oil

Recipe

• 1 pre-heat oven to 200c (395f) or 180c (355f) fan force.
• 2 place out three bowls. fill the first bowl the flour and salt & peper.
• 3 the second bowl with the eggs.
• 4 and the third bowl with the breadcrumbs, parmesan cheese and thyme.
• 5 peice by peice dust chicken in the flour, dip into egg mixture and then thoughroly coat with the breadcrumb mix.
• 6 and refrigerate for 30 minutes.
• 7 for salad: place capsicums cut side down on paper-lined oven tray and bake for 20 mins until blackened.
• 8 place in plastic bag, cool slightly then, peel and cut into strips & combine gently with rocket
• 9 mix vinegar, sugar and oil together and dress salad just before serving.
• 10 place chicken in a single layer on a baking paper lined tray and bake for 15 mins, or until cooked through, turning halfway through cooking. serve with salad.