INGREDIENTS Serves 4
FOR THE CRUMB
30 g fresh flat leaf parsley
14 Carrs cheese melt crackers
25 g pine nuts
Zest of one lemon + 1 tsp juice
OTHER INGREDIENTS
4 skinless chicken thigh fillets
1 beaten egg
Toast the pine nuts in a dry, non stick frying pan for a few minutes until they start to turn golden. Add them to the rest of the crumb ingredients and blend with a stick blender.
Trim the chicken thighs of any excess fat and sinew. Place between two layers of cling film and bash with a rolling pin to flatten them out. Remove them from the cling film. Dip the chicken in the beaten egg and then coat with the crumb mixture.
Cook under a moderately hot grill for 10 minutes each side or until the chicken is cooked through properly and there is no pink flesh. ( Don't place the chicken too close to the top of the grill or the crumb will start to brown before the chicken is properly cooked.)
Comentarios