Crunchy Cheesy Chicken

Chicken breasts can be boring. There I've said it. I KNOW they are low fat and a good food when trying to control calories but purlease! It the sauces them make it tolerable in my book - sorry. So I am aways on the lookout for ways to tart up a chicken breast that are, preferably, not loaded with cream and butter - although there is nothing wrong with a nice cream, mushroom and brandy sauce (with maybe a little parmesan in there...).

Anyhow, here is a coating that gives the breast a tasty, crispy coat whilst keeping the meat moist - and best of all this is a baked recipe so no frying involved.

I have only used this on whole breasts but I certainly intend to use this on chicken pieces - maybe thigh meat - the best of both worlds for me!

Crunchy Cheesy Chicken
Serves 4

INGREDIENTS
4 chicken breast (I normally aim for free range chicken as, darnit, it just tastes better.)
Flour
1 egg
1/4 cup of milk
1 finely chopped clove of garlic (or 2 if you're a garlic fan)
1 tspn ground chilli (fresh or dried is fine)
2 cups breadcrumbs (preferably either fresh or Japanese Panko breadcrumbs - not golden though)
1 cup finely grated cheddar
Salt
Pepper

METHOD

1. Ensure chicken breast are clean of any skin etc and dry with kitchen towel
2. Take three bowls.
3. In bowl 1 place enough flour to dredge the breasts
4. In bowl 2 beat the egg and milk together then add garlic, chilli and seasoning
5. In bowl 3 mix cheese and breadcrumbs.
6. Dredge chicken through flour, then egg mix and then coat thoroughly in breadcrumbs.
7. Put on a lightly oiled baking sheet
8. Place in middle of oven, preheated to gas mark 6
9. Cook for 35 mins
10. Serve with buttered noodles and green salad.

Very easy for a summer lunch. I imagine that the chicken pieces version would work well on a buffet - I shall wheel it out at the next opportunity.

Lemon Garlic Butter Chicken

Last night I was having supper with friends but as our lovely hostess has more than a bit on her hands just now with a new job, plus a hospitalised beloved, I offered to cook. Which meant preparing all the food here in Surrey then driving into West Central London with minimum futzing around once there. Those of you who have read some of my previous blogs will be unsurprised at my menu - Cauliflower Cheese Soup, Cold Sesame Noodles, Yeast-free Cheesy Biscuits but I added in another longtime favourite, Lemon Garlic Butter Chicken.

I got this recipe from a friend back in my NYC days and it is a complete godsend when you need a family style dinner in under 30 mins.

Lemon Garlic Butter Chicken
(serves 6 normal people, about 4 in my house)

INGREDIENTS
1 medium chicken (approx 3lbs)
2-4 cloves of garlic (depending on the level of your garlic addiction)
1 large lemon
4oz softened butter
Thyme
Salt
Pepper

METHOD

1. Wash chicken and place breast down in pyrex bowl (with lid) remembering to pierce skin in several places
2. Peel garlic cloves and place in chicken
3. Cut lemon in half, squeeze juice over chicken and place one half in chicken
4. Spread softened butter over chicken
5. Sprinkle with thyme, salt and pepper
6. Cover bowl and place in microwave (yes, you heard that correctly, the chicken is getting microzapped)
7. Cook for 10 mins on full power (this is based on a 700 watt microwave)
8. Let stand for about 5 mins
9. Cook for another 10 mins on full power
10. Test to see if chicken is done - either by spearing chicken and checking juices are running clear or by trying to break of the end of the wing/leg - if come away easily the chicken is done
11. The skin can be easily taken off (warning - the bird will be very pale as no browning will have taken place)
12. Carve and place on dish
13. Take juices from casserole
14. If worried about your arteries pour off some of the butter
15. Whisk the juices together and pour a small amount over the carved chicken, pop rest into jug

If you want to serve this as a roasted-style chicken, pop into a hot oven for a few mins to brown - or use a blowtorch because you don't really want the chicken to cook any more. Seriously - you can get kitchen blowtorches, very handy for such times.

Once the food was delivered all that was needed to do was heat the soup on the hob, warm the biscuits (1 min in microwave), warm and whisk lemon butter mix, serve up and tuck in.

As it turned out, last night there were only three of us and as I had catered for 5 (one friend missing in action and the other one poorly) there was probably too much food (OK, DEFINTELY too much food). But hey, everybody needs a challenge from time to time and even though we stuffed outselves silly when I dropped my passenger off she was happily clutching a doggie bag to share with her partner.

It was a relaxed evening in great company and having all the food pretty much done in advance meant there was more time to hang out, gossip and hit the bubbly (I was driving so only had one glass of champagne but stayed in the spirit with sparkling mineral water!) Supper with friends as it SHOULD be.