This recipe is from Jamie’s Food Revolution cookbook. This book has healthy and low-cost meals. If you were able to watch his Food Revolution show you know how he went into homes within the USA and tried to coax them into eating healthier. He is truly an inspiration. Loved this recipe but I recommend adding more spice.
A note from Jamie;
“The crumbing technique is so versatile – you can prepare pork, turkey or even cod in exactly the same way. As there is olive oil in the crumb mixture, you can grill, fry, roast, or bake the meat dry in the oven and it will go lovely and golden.”
- 2 skinless chicken breast fillets (about 8 ounces each)
- 3 cloves of garlic
- 2 lemons
- 15 Saltine crackers (preferably unsalted tops)
- 2 tablespoons olive or vegetable oil
- 8 sprigs of fresh Italian parsley
- 1/8 teaspoon sea salt
- freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 1 large egg plus one egg white
- Lemon wedges, for serving
Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and pound a few times with a mallet until they are more or less the same thickness. Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Blend until the mixture is very fine, then pour these crumbs onto a plate. (If using a blender, leave out the oil and chop the parsley roughly and the garlic finely. Add the garlic and parsley after the crackers are pretty much blitzed and mix in the oil once you’ve dumped the mixture onto a plate.)
Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
To cook your chicken:
Preheat your oven to its highest temperature (475°F). Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.