Sunday, July 11, 2010

Herb Crusted Baked Chicken

This is Chicken Schnitzel to die for. Not fried, baked, with an incredible flavour and texture that is a sensation every time I eat this! The first time I had this was last summer at beach house holiday, a group of 20 year olds stayed overnight and the girls set out in the morning to make lunch for everyone, which was a real treat.  The recipe is designed for fish, but every time I've had it with chicken fillet, but use fish is you prefer.  So I owe a big thank you to Erica R for introducing this dish to me;  I've made some slight adjustments, let me know what you think.

4 Chicken Fillets
1 bunch flat leaf Parsley
3 cloves Garlic
1 - 3 fresh Chillies
2 -3 slices Bread, crumbed
100g grated Parmesan Cheese
1 Lemon grated rind
2 tabs Almonds finely chopped
Extra Virgin Olive Oil
Sea Salt and Black Pepper

1. Finely chop Parsley, Chilli, Garlic
2. Combine with Bread crumbs, cheese, almonds and enough olive oil to bind the mixture
3. Slice each Chicken fillet into 3 pieces of equal thickness and lay in a single layer in lightly oiled baking dish
4. Spread the topping over the chicken or fish fillets if preferred
5. Sprinkle with Sea Salt and cracked Black Pepper
6. Bake in hot oven 190ÂșC for 15 minutes

If you like to use a food processer then just throw in all the ingredients except the chicken!! and the olive oil.  Master Chef has caused a revival of this kitchen toy at my place... so chop everything, mix in some olive oil and the spread over the meat, easy and YUM!


  1. More process photos please!!!
    It's the best part - seeing how you made it!!
    The blog is coming along great Jane.
    Cami X

  2. Thx Cami! My photography skills and equipment are pretty basic, as you know :) so I struggle to make quality pics of the process but I will keep trying!

  3. Yum :) I cooked this a couple of nights ago for friends - a big hit. But the best bit is that there was left-over topping and tonight we had it on salmon - double triple yum!!!!!! This will definitely make a reappearance in the Fuller/Montague kitchen sometime soon. It has also inspired me to go out and buy a food processor, something which has been lacking in my kitchen for quite some time.

  4. I'm so glad you all like this recipe as much as we do!

  5. Making this tonight in London. Thank goodness I have the blog to check the ingredients :)