Monday, July 30, 2012

Transatlantic Tastes - Crunchy Garlic Chicken

Before Transatlantic Tastes went on hiatus, we actually prepared a recipe that I hadn't blogged about. To be honest, I forgot about it, because my camera died right before our cooking session, and I couldn't take any pictures. But then, as luck would have it, I remembered that I'd snapped a few with the camera on my phone! 

So, here, after a few lost months, is another session of Transatlantic Tastes! Our recipe for the week: Crunchy Garlic Chicken.

I'd actually made this recipe before N and I started Transatlantic Tastes and it's been delicious every time. It's a bit time consuming, but the ingredients are pretty basic and the results are pretty tasty.   


The ingredients included:

- 1 clove of garlic
- 1 lemon
- 6 saltine crackers (I used Jacob's Cream Crackers)
- 2 tablespoons of butter
- 4 sprigs of fresh Italian parsley (I didn't have any fresh parsley, but I did have some freeze-dried Litehouse Parsley, which worked just as well!)
- sea salt and freshly ground black pepper
- 2 heaped tablespoons all-purpose flour
- 1 large egg
- 2 skinless chicken breast fillets
- olive oil

It did take some assembly, but once I got going, I got into a rhythm of flour, egg yolk, crust, and didn't mix up my hands...too much. They were still pretty coated in everything by the end of it though. Oh well - it's hard to cook something like this and not get your hands a bit messy.

Fingers crossed I've timed each side correctly...

The end result was, as I said before, delicious. And what I really like about it is that you can use full chicken breasts like I did below, or you can also cut up your chicken and make chicken nuggets, which, growing up (alright, fine, and still today) were my favourite food. 

Jamie explains this recipe step by step in his book and keeps everything simple as usual. If you're looking for a delicious chicken dish, why not give this one a try, and pair it with a simple salad?

Looking pretty good!

Until next time, happy cooking!

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