This easy Parmesan crumbed chicken breast with cheese and chives recipe tastes so good and shows you the secret to perfect fried chicken every time. If you love the taste of crisp fried chicken, but struggle to keep the crumb golden and not burnt and the chicken cooked all the way through, this is for you.
Parmesan crumbed chicken breast with cheese and chives
- 4 Ritchies skinless chicken breasts
- 4 heaped tablespoons cream cheese
- 4 tablespoons of chopped fresh chives
- 1 small garlic clove crushed
- sea salt and freshly ground black pepper
- 2 cups panko style bread crumbs
- 50g grated parmesan
- 2 tablespoons of finely chopped parsley
- 2 eggs lightly beaten
- 1cup plain flour
- vegetable oil for frying
Parmesan crumbed chicken breast with cheese and chives method
Pre heat oven to 170oC
In a small bowl mix together the cream cheese, chopped chives, garlic and season with salt and pepper. Cut deep pocket in the side of each breast fillet, spoon a quarter of the cheese mixture into each breast. Set up three deep plates, one with seasoned plain flour, one with the lightly beaten egg and one with a mixture of the bread crumbs, parmesan and chopped parsley. Roll the chicken breasts in first the seasoned flour, then the beaten egg and then the crumb mix.
Line a oven tray with baking paper. In a deep frying pan on a moderate heat add about 2 cm of vegetable oil (we used sunflower oil) fry the chicken turning regularly until its golden all over. Drain on absorbent kitchen paper, then transfer to the oven and bake for about 15 minutes or until the chicken is cooked all the way through. Serve with steamed potatoes and your favourite green vegetables.
Serves 4. Preparation time 20 minutes. Cooking time 25 minutes.