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Parmesan-crumbed chicken pockets

  • 0:20 Prep
  • 0:06 Cook
  • 1 Serving

Ingredients

  • 1 slice white bread
  • 1 tablespoon grated parmesan
  • 2 teaspoons chopped fresh curly parsley
  • Plain flour, for coating
  • 1 egg, lightly whisked
  • 4 (about 170g) chicken tenderloins
  • 2 tablespoons olive oil
  • 1 20cm pocket bread
  • 3 teaspoons mild tomato chutney
  • 1/2 avocado, stone removed, peeled, sliced
  • 2 small butter lettuce leaves

Method

  • 1
    Place the slice of bread in the bowl of a food processor and process for 30 seconds or until fine crumbs form. Transfer to a plate, add the parmesan and parsley, and toss gently to combine.
  • 2
    Place the flour and egg in separate shallow bowls. Toss the chicken in the flour, shaking off any excess. Dip in the egg and then in the breadcrumb mixture, pressing on firmly to coat. Place on a plate, cover with plastic wrap and place in the fridge for 15 minutes to chill.
  • 3
    Heat the oil in a large frying pan over medium heat. Add the crumbed chicken to the pan and cook for 3-4 minutes each side or until golden and cooked through.
  • 4
    Cut the pocket bread in half to make 2 pockets. Spread the chutney over the inside of each pocket, then fill with the chicken, avocado and lettuce.

Source: taste.com.au

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