This recipe originally comes from here but since it’s so simple I just wing it these days. Here’s an approximate transcription of the version I cooked up last Sunday.
1kg chicken breast fillets
Lotsa breadcrumbs. I crumbed 8 slices of bread this time, though that’s more than I usually do.
I like to toast my bread before crumbing it. To get them sufficiently dried out, I stick two pieces into each slot of the toaster and toast them on the minimum setting. Then I flip them inside out so the dry crusty sides face each other and toast them again.
Grated parmesan cheese. 1/2 cup to 1 cup. I eyeballed the amount I wanted out of the shaker.
Herbs. I like using thyme and oregano.
GARLIC. Lots of chopped garlic. I probably chopped up the equivalent of a small bushel worth of garlic.
Olive oil. 1/2 cup to 1 cup.
In a separate bowl, combine the garlic and oil. I usually add a bit of salt to the oil if I remember. Zap these in the microwave for about 30 seconds.
Prepare the crumbing by mixing together the breadcrumbs, herbs and parmesan. Add pepper to taste.
Dip each chicken fillet into the garlic/oil mixture then cover with the breadcrumbs.
Lay pieces in a baking tray.
If you are as generous with the crumbing as I am, you’ll probably have lots of crumbs left over. Layer these over the chicken and drizzle remaining/additional oil over the top.
Serves 6. Works great served with mash potatoes!
I totally forgot to take photos throughout the cooking and preparation. Here’s the pieces that remained after we’d extracted dinner and lunch serves 🙂