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Tuesday, May 18, 2010

Crumbed Parmesan Chicken with Basil Sauce

Last night's dinner was a gluten free winner - and my mother-in-law even asked for the recipe!!!  I simply substituted the breadcrumbs with crushed cornflakes - and voila a crispy, tasty, crumbed chicken dish.

So the dish consisted of the Parmesan crumbed chicken, a salad of baby spinach with balsamic glazed cherry tomatoes, and golden roasted kipfler potatoes.  Now don't be scared, it is all really quite easy.  Let me lead the way!

Parmesan Chicken with a Creamy Basil Sauce

Serves 4

3 rashers of bacon, chopped finely
1 - 1/2 cup crushed cornflakes (this really depends on the size of the chicken breasts)
2 tbs chopped parsley
1/3 cup parmesan cheese (shredded)
100g butter, melted
2 cloves garlic, crushed
2 tsp worcestershire sauce
1 tsp mustard powder
4 x chicken breasts

Creamy Basil Sauce

2/3 cup finely shredded basil (remember cut with scissors!!)
300ml light cooking cream
1 tbs olive oil
3 tsp malt vinegar
3 tsp red wine vinegar
1 clove garlic, crushed

Spinach Salad with Balsamic Tomatoes

1 punnet cherry tomatoes, halved
Baby Spinach Leaves.

Roasted Kipfler Potatoes
1 kg Kipfler potatoes, peeled, chopped into 3 cm pieces
Olive Oil

"Special Balsamic Sauce"
Equal measures of Maple Syrup and Balsamic Vinegar.

I usually make the sauce with 1/2 cup of each and always keep a bottle in the cupboard.  You will hear more about this sauce Dear Readers - I use it constantly - you will be amazed where you can use it!!

Preheat the oven to 160 degrees C.  The first thing you want to do is slow roast the cherry tomatoes.  Place the halved cherry tomatoes on a foil lined baking tray.  Spray with garlic olive oil spray and then dot liberally with crushed garlic.  You want to roast these until they have "collapsed" slightly and have a lovely roasted look.  This should take about 40-45 minutes.  At this time I want you to pour over a small amount of the "Special Balsamic Sauce" onto each tomato. Cook for an additional 5 minutes - this will give the tomatoes a lovely sweet taste.

Cook the bacon in a frypan, stirring constantly until lovely and crisp.  Drain well on a paper towel.  (Dear Reader the bacon was actually supposed to be incorporated into the crumb mixture - and I forgot - but you know what I think my way worked out better!!)

Now you want to crumb the chicken.  Combine cornflake crumbs, parmesan and parsley on a large plate.  Combine the butter, garlic and worcestershire sauce and mustard in a bowl.  With a pastry brush liberally paint the chicken with the butter mixture.  Then you need to coat the chicken with the cornflake mixture.  Place the crumbed chicken onto a baking tray that has been lined with baking paper.  I then sprayed the chicken with olive oil spray (be careful or you may blow off your crumbs!!!)

After the tomatoes are done - turn up the oven to 180 degrees C (fan forced)

Place the peeled, cubed kipfler potatoes in a bowl and pour in a small amount of olive oil and garlic, mix to cover well.  Place to potatoes on a baking tray lined with baking paper.  Bake for approximately 40 minutes.

The chicken will take approximately 30 minutes - depending on the thickness of the breasts.  When the chicken is nearly done (around the 20-25 minute stage) top the pieces with the cooked bacon.

Now to the Sauce.

Combine all the ingredients in a small saucepan on high heat.  Bring to the boil, then reduce the heat to low and simmer for 5 minutes, or until thickened slightly.

To Serve place a small amount of spinach leaves and roasted cherry tomatoes on the plate, then chicken and potatoes.  Serve with the sauce on the side.

Good enough for the in-laws!!!

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