Foodtube
By Jamie Oliver
15 mins
Super easy
serves 2
About the recipe
A firm family favourite, bashing the chicken before you coat it in flavoured crumbs makes it more tender, means it will cook quicker, and is fun for kids to do. Pair this classic with whatever sides you fancy – a simple chopped salad always goes down well.
Recipe From
Ingredients
150g wholemeal bread
½ a clove of garlic
2 x 120g free-range skinless chicken breasts
olive oil
1 lemon
optional: ½ a bunch of fresh thyme (15g)
2 teaspoons runny honey
Top Tip
To cook in an air fryer, place the crumbed chicken in the air fryer* in a single layer and cook at 200°C for 8 minutes, or until cooked through. If your air fryer has a basket rather than shelves, you should turn the chicken over halfway through cooking.
Method
- Tear the bread into a food processor. Peel and add the garlic, then blitz into fairly fine crumbs.
- Place the chicken breasts between 2 large sheets of greaseproof paper, then wash your hands.
- Whack the chicken breasts with a rolling pin or the base of a large non-stick frying pan to flatten them to about 1cm thick. That’s the fun bit!
- Now lift up the chicken, pour half the breadcrumbs onto the paper, put the chicken back and scatter the rest on top. Roughly pat them on, then re-cover with the paper and wash your hands.
- Whack the chicken again, to hammer the crumbs into it and help them stick.
- Put the pan you used to bash the chicken on a medium heat. Once hot, pour in 1 tablespoon of oil, then fry the crumbed chicken for 3 minutes on each side, or until crisp, golden and cooked through.
- Remove the cooked chicken to a board, and squeeze over a little lemon juice. Use the thyme as a brush to spread the honey evenly over the chicken (or drizzle over), then slice the chicken 1cm thick. I like to serve it with a colourful chopped salad.
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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