Tuesday, April 29, 2014

Breaded Chicken

I took this recipe from Colin Fassnidge new book Four Kitchens.

It's a simple take on roast chicken but really good and worth trying.

Take a slice of sourdough vienna  and cut in half lengthwise.

Top with a chicken stuffed with a lemon cut in half, and 4 garlic cloves.

Surround with sliced veges of your choice.

season the chicken with olive oil, tarragon salt and pepper,

Roast at 180c until chicken is golden

remove and wrap in foil

Toast the bread in the oven

Serve with gravy.

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