Welcome welcome. I’d like to think that you’ll find something inspiring here. Eventually. It’s my first foray into this, so I have a few recipes up my sleeve and I am frantically thinking of some witty anecdotes to dovetail nicely with them. You know, interesting things!! Although as we all know, when thinking of dinner ideas, interesting is often sacrificed for quick and whatever-they-will-all-eat.
With that in mind, I’m sharing a handy little number that I often feed my troops. It’s in the oven in a few, takes 25 minutes to cook and I like to serve it with spuds/rice/quinoa and whatever vegetables are in the fridge or those that are the least hateful as far are the kids are concerned. That can change on a daily basis, believe me. It’s even nice served cold in slices with a salad if you’ve any leftovers.
Tasty Parmesan Chicken
4 chicken breast fillets
4 tablespoons natural yoghurt
2 teaspoons honey
2 teaspoons dijon mustard
1/2 teaspoon garlic powder
4 tablespoons grated parmesan
Salt and black pepper to season
Preheat your oven to 180C. I like to line a shallow baking tin with tinfoil and brush it with a little oil. Of late, I’ve even discovered the nonstick Bacofoil which is pretty handy! Minimise the washing up! Set this aside. Place the chicken breasts between two pieces of cling film and bash them with a rolling pin to flatten them a little. Place the flattened chicken breasts on the lined tray and season.
Mix the yoghurt, honey, mustard and garlic powder in a small bowl. Spread a spoon of the mixture on each flattened breast, taking care not to go over the edges. Sprinkle a spoon of parmesan on each chicken breast.
Bake in the oven for 25 minutes or until golden and bubbling, making sure they are cooked through. Check the thickest part of each breast – any juices should run clear.