There is a first for everything.
It was the first time that I used my oven's grill function for real with this recipe. Before that, the only times that I used it were when I wanted to toast some bread.
When I first made these breaded chicken fillets I wasn't very sure about using oven-grill as I worried if they were cooked unevenly, burnt or dried. Therefore I preferred to go with a method I was familiar with and cook them in a grill pan.
When I prepared them for the second time I finally decided to take my chances with oven grill. Thanks God I did so, I was unbelievably happy with the result. They were browned on the top, soft and juicy inside, not dry at all.
It is a very very practical recipe. I hope you enjoy it too.
500 g chicken breast slices
100 g stale bread, in pieces
50 g parmesan, roughly chopped
A few sprigs of parsley (leaves only)
Peel of 1/2 lemon (without the white)
1 small coffee cup of extravirgin olive oil (espresso cup)
- Put bread, parmesan, parsley, lemon peel and salt in TM Bowl. Chop for 10 seconds on Speed 8. Set aside.
- Put olive oil in a large plate. Dip chicken breast slices first into oil and then into seasoned breadcrumbs.
- At this stage you have two options.
1. Grilling in the oven: Place chicken slices in oven tray which is previously covered with baking paper. Turn the grill on and cook for about 8 - 10 minutes. Turn them and continue to cook if needed. (I didn't need to do so but this may depend on your oven grill or how thick your slices are)
2. Cooking in a grill pan: Oil and heat the grill pan. Cook chicken slices on both sides paying attention not to overcook them so that they wouldn't get dried.
Adapted with a few changes from this recipe.
Many thanks to Iolanda for sharing it.
For curious readers, the other contents in the plate are a slice of toasted bread with olive patè and a mixed vegetable dish with celeriac, potatoes, carrots and green peas.