Crusted chicken with hazelnuts, lemon and thyme.
I have to admit this recipe for crusted chicken is not mine. I saw James Martin making it, and I had to do it myself, even though I am not a good friend of chickens. However, I have adapted it a bit. No butter (James loves butter as we know, and that’s fine), as I prefer oil.
No cheese either. I did buy the cheese, and I did want to use it, but I forgot. So no cheese. Still, a great recipe for crusted chicken to try, moist breast, crunchy topping, quick and easy.
- 3 chicken breasts
- 1 lemon
- 1 bunch of thyme or 1/2 teaspoons of dried thyme
- 1-2 beaten eggs
- 50g hazelnuts or almonds
- 200g panko breadcrumbs
- oil to fry
- salad to serve
Start with the chicken.
- Use a meat hammer or a rolling pin to beat the pieces of chicken between two pieces of chicken foil until they are of an even thickness, about 1cm the most.
- Make the coating by adding the hazelnuts (almonds can also be used), lemon zest, thyme, salt and pepper to taste and the breadcrumbs to a chopper and whizz to get them mixed up and smaller. Not too fine though.
- Coat the chicken in flour, shake off the excess then in beaten egg, and lastly in the coating mixture.
- Shallow fry in oil (whichever you like), or by all means in butter about 5 minutes on each side turning once.
I served my crusted chicken with a simple salads (so does J.M) of lettuce hearts, over which I drizzled a touch of hazelnut oil and a bit of balsamic vinegar.
A final sprinkle of chopped hazelnuts also over the top for some extra crunch, and a touch of sea salt flakes.
You can see the original recipe here: http://www.bbc.co.uk/food/recipes/hazelnut_and_20767.