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Mary Berry’s Parmesan-Crusted Chicken

by motherandbaby |
Published on

Preparation Time

30 minutes

Serves

4

Nutrition

N/A

Puree

Blend some of the chicken breast with the cream cheese and breadcrumbs.

Finger Food

Slice the chicken into 3cm pieces and serve with the pieces of pepper.

Ingredients

  • Olive oil, for brushing

  • 4 skinless, boneless chicken breasts

  • Salt & freshly ground pepper

  • 125g full-fat cream cheese

  • 30g sun-blushed tomatoes, chopped

  • 1 garlic clove, peeled and crushed

  • Grated zest of ½ lemon

  • 25g fresh white breadcrumbs

  • 25g Parmesan cheese, grated

  • 2 tbsp snipped chives

  • 1 red pepper, deseeded and cut into wedges

This tasty dish is simple to make and the cream cheese that coats the chicken creates a moist topping so there’s no need for sauce. Serve with seasonal veg and potatoes

1. Preheat the oven to 200C/gas mark 6. Oil the roasting tin and lay the chicken in the tin. Brush each chicken breast with a small amount of oil and season.

2. In a small bowl, mix the cream cheese with the sun-blushed tomatoes, garlic, lemon zest and black pepper. Set aside.

3. In another bowl, combine the breadcrumbs with the Parmesan and chives, then season well.

4. Spread a quarter of the cream cheese mixture over the top of each chicken breast. Sprinkle the breadcrumb mixture on top of each and pat gently into the cream cheese.

5. Scatter the pepper wedges around the chicken, brush them with oil, and season.

6. Bake for about 20 minutes or until the pepper wedges are charred around the edges, the chicken is cooked through and the topping is golden.

Find more recipes from Mary Berry here.

Mary Berry's Cookery Course

This recipe is taken from Mary Berry’s Cookery Course (£25, DK)

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