In preparation for our house move, I have been running down the store cupboards and freezer. I had rescued 2 lonely and forlorn chicken looking breasts from the freezer, along with the breadcrumbs and shallots, and a small cube of mature cheddar from the fridge, that was threatening to sport a mouldy cloak if ignored any longer. And the fresh sage was courtesy of the plant that I abandoned last year in the garden, that has defeated the perils of garden pests, children, and the elements to survive and flourish. I love garden herbs. Fresh, fabulous, and free. What more could you ask for?
INGREDIENTS
Serves two teenies and a greedy mummy.
- 2 chicken breast fillets (approx 250g)
- 2 or 3 slices of bread, blitzed into breadcrumbs
- small chunk of cheese, finely grated
- small handful of fresh sage, chopped
- small handful of pre-chopped shallots from freezer
- 60g butter melted (or an oil/butter mix)
METHOD
Pre-heat oven to 200 degrees.
Step 1. Slicing up the fillets
Slice fillets in half horizontally (so they are thinner and cook more quickly), then into small ish pieces. I turned 2 fillets into 5 small pieces that look like 1/2 fillets.
Mix together breadcrumbs, shallots, sage and cheese. Add melted butter and mix until combined.
Step 2. The breadcrumb mixture
Line a baking dish with foil (just to save on washing up). Press mixture onto the chicken breasts. Cook for approx 15 mins, checking that it is cooked through once removed from oven. Leave to rest for 5/10 mins.
Step 3. After a short hot burst in the oven
Serve with broccoli and cream cheese (kids) or salad (big kids).
Step 4. Going, going, gone
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