Food with JP Passion – Italian Chicken
By JP Kennedy
This is a new recipe I came across and started cooking while on my summer break from writing my weekly blog.
I had previously used a slightly adapted version of a different recipe before, whereby you tenderise the chicken by bashing it with a rolling pin, coat in fresh breadcrumbs and fry gently on a pan, but my brother’s boyfriend imparted a big tip which is to coat the chicken in mayonnaise – this makes the chicken incredibly juicy and moist – then cover in breadcrumbs and roast in the oven. He made this for us during the summer and I was a complete convert to this version of Parmesan chicken.
The panko breadcrumbs give a super crunch to the outside of the tender chicken and, when served with tagliatelle and pesto, you are in Italian food heaven.
Italian food has always been one of my favourites to cook. It’s so colourful, uses good quality ingredients, yet so easy to prepare and always delicious in taste.
Friends, family, kids will love this recipe. It’s become one of my brother Gavin’s favourite suppers to eat and mine too.
Delicious Parmesan Crusted Chicken
Ingredients – Serves 4
- 4 chicken fillets
- 4 teaspoons panko breadcrumbs
- 75g good quality mayonnaise
- 2 teaspoons of dried Italian herbs
- 40g grated Parmesan cheese
- Sea salt & cracked black pepper for seasoning
- One packet of good quality tagliatelle
- 4 teaspoons of good quality pesto (Home-made if you prefer) Zest of one lemon
Method:
1. Preheat your oven to 180° Celsius and line a baking tray with greaseproof paper
2. Mix together the panko breadcrumbs, Italian herbs, lemon zest, Parmesan cheese and season with sea salt and cracked black pepper
3. Coat each chicken fillet with an even layer of mayonnaise and coat evenly with the breadcrumb mix, then place onto your baking tray
4. Pop into the oven and bake for 20-25 minutes until golden brown
5. While your chicken is baking place your tagliatelle into a pot of boiling and salted water
6. When the pasta is cooked mix in the pesto and combine well
7. Place individual portions of the pasta pesto on serving plates and slice the chicken into four pieces.
8. Place on top of the tagliatelle pesto and garnish with some extra parmesan cheese and fresh parsley.
Serve immediately and enjoy!
This is another recipe that can be prepared in moments, popped into the oven and on the table in less than 40 minutes so it’s perfect for a quick delicious midweek supper or for a relaxed weekend lunch or evening meal. It’s Italian simplicity on a plate that looks really impressive and no doubt will impress your hungry guests.
While I have no children of my own I look forward to making this dish for my niece Megan who lives in London when she next visits, as I know pasta pesto is one of her favourite dishes.
However, this is pasta pesto with the volume turned up and what kid doesn’t like crunchy roasted chicken? Or for that matter who doesn’t? Give this recipe a go and I promise it won’t disappoint.
Ciao for now!
Contact Jp on:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
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