What is a good recipe for chicken?
Chicken with parma ham and breadcrumbs 1 chicken, thigh bone removed 100g/3½oz plain flour, seasoned 1 free-range egg, beaten 100g/3½oz breadcrumbs 50g/2oz chopped mixed fresh herbs (such as parsley, basil, mint, chervil) 50g/2oz cambozola cheese 1slice Parma ham For the caramelised onions ½ onion, sliced 2 tbsp olive oil 2 tbsp soft brown sugar 30ml/1fl oz red wine For the potatoes ½ sweet potato, peeled and cut into thin slices 2 tbsp of olive oil 1 tbsp chopped fresh rosemary 1 garlic clove, sliced Method 1. Preheat oven to 200C/390F/Gas 6. 2. For the chicken, dip the chicken in the flour then dip into the beaten egg. 3. In a bowl, mix the breadcrumbs and chopped herbs together. Dip the egg-coated chicken into the herby breadcrumbs. 4. Place on a baking tray and top with the cheese and Parma ham. Cook in the oven for 12 minutes. 5. For the caramelised onions, heat a frying pan and add the sliced onion and olive oil and cook until golden, about 4-5 minutes. 6. Add the brown sugar and
Chicken cacciatore 1 onion , finely chopped 2 garlic cloves , crushed olive oil 2 x 400g tins cherry tomatoes 4 tbsp mascarpone a handful basil 6 chicken breasts , skin on Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn. Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil. Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
