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  • Dinner, Food

    Parmesan Crusted Chicken

    A different take on Parmesan Crusted Chicken

    Do you ever feel like you have one dish, and not only do you know how to make it but you make it really well? That is how I feel about this crusted chicken dish, and while over the years I have omitted some of the ingredients and have changed the way I cook this, I think this recipe is not only delicious but is also now the best it can be.

    Today I’m going to tell you how you can make this recipe in a number of different ways, from the standard way I make it with chicken, with the option of making it with Quorn fillets to add a vegetarian Twist, maybe you need a gluten-free option or maybe you need to follow a dairy free diet. Whichever way works for you you will find the recipe on this post or find a link to another post.

    The great thing about this recipe is how easy is to make, how tasty it is and because of this it is an easy recipe to cook when entertaining. When we have guests I am always stuck in the kitchen panicking about timings, whether everything will be ready at the right time and particularly worry about how it is going to taste, and I’m sure I am not alone in that. I have made this dish time and time again over the years and I always come back to it because it is just that good.

    If you are here and you’re a vegetarian then I suggest you check out this post where I am going to tell you all about how to make a vegetarian friendly version of this dish. If you are a meat eater then read on to find out what ingredients you need and how you can make this fantastic dish today.

    Parmesan Crusted Chicken

    Parmesan Crusted Chicken

    Ingredients

    • 2 chicken breast.
    • 4-6 crackers (use gluten-free crackers* if needed).
    • Grated cheese (You can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar - all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Instructions

    1. Whisk egg and pour onto a plate.
    2. On the second plate add some lemon juice.
    3. Add your crackers into a ziplock bag and using a wooden spoon crush the crackers until breadcrumbs.
    4. Add the cheese to the breadcrumbs and mix together.
    5. Line a baking tray with foil or parchment paper.
    6. Take your chicken breast and roll it in the lemon juice.
    7. Do the same with the egg.
    8. Place your chicken breast on the baking tray.
    9. Cover the chicken breast with the breadcrumb and cheese mix.
    10. Place in the oven and cook for 40 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    Ingredients

    • 1 chicken breast.
    • 2 – 3 crackers (use gluten-free crackers* if needed).
    • Grated cheese (I use a lactose free cheese but you can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar – all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Over the years I have tried a number of different ways to cook this recipe and I have found baking it in the oven is the most effective. I love to serve this with sour cream and sweet chilli dipping sauce as well as buttered new potatoes and a fresh salad. This also goes perfect with Mediterranean vegetables or any other dish that you would enjoy with chicken.

  • Dinner, Food

    Crusted Quorn Fillets

    A Quorn Vegetarian Alternative?

    If I had a signature dish it would definitely be parmesan crusted chicken, over the years it is definitely something I have tried in a number of different ways. Given that my husband is a vegetarian and this is my signature dish, I had to find ways in which I could adapt this recipe to suit his dietary needs too, all it took was a few minor adjustments and this typically meat dish can be adapted for vegetarians.

    Now I should note here that to complete this dish I did have to use quorn replacement products as this is the best way to create a like for like dish. If you are vegetarian and you have a suggestion for this dish which doesn’t include replacement products then I would love to hear from you, please leave me a comment and if you have a link to your recipe please leave that two. Right, let’s get on with the recipe.

     

     

    Ingredients

    • Two quorn fillets.
    • Lemon juice.
    • Egg, beaten.
    • Crackers.
    • Cheddar cheese (we use lactose free cheese but you can use any type of medium cheese. Hard cheeses are more difficult to come by as many are not vegetarian friendly, but if you know of a vegetarian friendly hard cheese it would work very well in this dish).

     

    Method

    1. Add lemon juice to a plate.
    2. Whisk egg and add to another plate.
    3. Add your crackers to a ziplock bag until they form breadcrumbs.
    4. Grate you’re cheese and add this into a ziplock bag as well, insuring the bread crumbs and cheese mixed together.
    5. Take your quorn fillet and role in the lemon juice.
    6. Then do the same and the egg.
    7. Cover a baking tray with foil or parchment paper.
    8. Place your Quorn fillet on the baking tray.
    9. Cover the fillets with the breadcrumb cheese mix.
    10. Bake in the oven for 20 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    This recipe is a fantastic take on the original parmesan chicken recipe. Baking the Quorn fillets in the oven for a short time keep them moist and locks in all the flavour from the crust. You can serve these fillets with sour cream and sweet chilli dipping sauce, and it also tastes great with buttered new potatoes and either vegetables or a fresh salad.

  • Dinner, Food

    Homemade Burger Patties & Fresh Salad

    Let’s face it time isn’t always on our side when it comes to preparing delicious meals during the week most of us just don’t have the time we would love to be able to cook some scratch, so as well as some more elaborate dishes you will also find some quick, simple and budget friendly recipes on these pages too.

    burger
    I decided a long time ago that instead of buying burger patties from the supermarket it was far easier to make them myself, not only did it only take me less than 10 minutes to make a whole batch (and the extras you can put between parchment paper and freeze until you need them, I freeze them in batches of 2’s) but also I knew that there was nothing added in as extra that you might find in a shop bought or restaurant bought burger.

    You will need:

    • Ground/Minced Beef.
    • Burger cheese of your choice (I actually use violife vegan cheese – the irony given that I am putting it on meat).
    • Violife Vegan Mediterranean cheese block (Halloumi would work just as well).
    • Mixed salad: Romaine lettuce, Bell peppers, plum tomatoes, Cucumber.
    • Dressing: Extra Virgin Olive Oil

     

    What you need to do:

    Add your ground beef into a bowl and season. I love using steak seasoning along with pepper, but you can really tailor your burger patties to your own taste here.
    Mix together by hand.
    By hand, form burger patties and add them to a baking sheet.
    Cook until pipping hot, brown and cooked through on the inside.
    This burger patty recipe is quick, simple and easy, and although I am not the greatest fan of dipping my hand in raw meat, I have found you can make a huge batch all in one go and freeze them, meaning you have quick on the go meals for other times too.