I am totally obsessed with this chicken at the moment. A healthy alternative to deep frying and super tasty! The cheesy chicken works fantastically with this sharp apple salad. Great for a quick and easy weeknight meal.
PARMESAN & THYME CRUMBED CHICKEN WITH APPLE SALAD
4 large chicken thighs (or 8 small)
1 1/2 cups of panko crumbs
2 teaspoons hot paprika
1/2 cup finely grated parmesan
Handful of fresh thyme leaves, chopped
Pinch of salt & pepper
5 eggs, whisked
1/2 cup flour
2 green apples, finely sliced
1 cup of shredded cabbage
2 stalks of celery, finely sliced
1 fennel bulb, finely sliced (optional)
1 tablespoon black or white sesame seeds
1/2 cup of low fat plain yoghurt or mayonnaise
1 clove of garlic, minced
1 tablespoon of chopped parsley and mint
Lemon wedges to serve
Preheat the oven to 190°C and line a baking tray with baking paper.
In a bowl, combine the breadcrumbs, paprika, grated parmesan, thyme leaves and salt and pepper.
Lightly coat the chicken thighs with flour and then dip into the whisked eggs. Drop chicken into breadcrumb mixture and coat. Dip back into the egg and then back into the crumb. Double crumb makes it so much tastier!! Place on the baking tray. Repeat with remaining chicken thighs. Spray a little cooking oil on top of the chicken thighs then bake in the oven for 20-30 minutes or until golden brown.
Place the sliced apple, cabbage, celery and fennel in a bowl. Dry fry the sesame seeds in a non-stick frypan for a few minutes over a medium heat. Add to salad.
Place the yoghurt or mayonnaise in a small bowl with the minced garlic and herbs, mix together. Serve the dressing on the salad or add to salad.