Parmesan Crusted Chicken Breasts With Garlic & Rosemary Roasted Potatoes

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Chef Edward Hayden with Parmesan Crusted Chicken Breasts With Garlic & Rosemary Roasted Potatoes. 

Ingredients

  • 6 chicken breasts

  • 2oz/50g plain flour

  • 1 egg beaten with 2floz/50ml milk

  • 6oz/175g fresh white breadcrumbs

  • 1 tablespoon grated parmesan

  • Pinch chilli flakes

  • 12-16 baby potatoes

  • 4 cloves garlic-cut into large chunks

  • 2 sprigs fresh rosemary

  • Salt & pepper

  • A little oil for cooking

Method

  1. Prepare three bowls: with Seasoned flour, egg & Milk whisked together and breadcrumbs with grated parmesan and chilli flakes.

  2. Coat the chicken breasts in the flour first, then transfer to the egg wash mixture and finally toss the egg coated chops in the breadcrumbs mixture and make sure they are completely coated.

  3. Preheat the oven to 180C/350F/Gas Mark 4. Line a flat baking tray with a little baking parchment.

  4. Heat a large pan with a little oil. Pan fry the coated chicken breasts for 2-3 minutes on each side until golden brown and then transfer to the lined baking tray. Bake in the oven for a further 20-25 minutes until cooked through.

  5. Cut the baby potatoes in half. Line a flat baking tray with some parchment paper and put the potatoes onto the tray with the chopped garlic and some broken rosemary sprigs. Season with a little salt and pepper. Drizzle with a little oil, mix well and roast in the oven for approximately 30 minutes until cooked through.

  6. Serve the chicken with a large green salad and some of the roasted baby potatoes and perhaps a spoonful of sweet chilli sauce or your favourite chutney!

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