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    You are in: Home / Recipes / Parmesan and Thyme Crumbed Chicken With Capsicum Salad Recipe
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    Parmesan and Thyme Crumbed Chicken With Capsicum Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Aleigha Nicole's Note:

    I found this recipe off the pack of a pamersan cheese packet. You could also try substituting the chicken for fish OR adding some chilli flakes for some extra heat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 200C (395F) or 180C (355F) Fan force.
    2. 2
      Place out three bowls. Fill the first bowl the flour and salt & peper.
    3. 3
      The second bowl with the eggs.
    4. 4
      And the third bowl with the breadcrumbs, Parmesan Cheese and thyme.
    5. 5
      Peice by peice Dust chicken in the flour, Dip into Egg mixture and then thoughroly coat with the breadcrumb mix.
    6. 6
      And refrigerate for 30 minutes.
    7. 7
      For Salad: Place Capsicums cut side down on paper-lined oven tray and bake for 20 mins until blackened.
    8. 8
      Place in plastic bag, cool slightly then, peel and cut into strips & combine gently with rocket
    9. 9
      Mix vinegar, sugar and oil together and dress salad just before serving.
    10. 10
      Place chicken in a single layer on a baking paper lined tray and bake for 15 mins, or until cooked through, turning halfway through cooking. Serve with salad.

    Ratings & Reviews:

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    Nutritional Facts for Parmesan and Thyme Crumbed Chicken With Capsicum Salad

    Serving Size: 1 (627 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 938.0
     
    Calories from Fat 268
    28%
    Total Fat 29.7 g
    45%
    Saturated Fat 10.7 g
    53%
    Cholesterol 418.5 mg
    139%
    Sodium 1246.2 mg
    51%
    Total Carbohydrate 62.0 g
    20%
    Dietary Fiber 5.9 g
    23%
    Sugars 10.3 g
    41%
    Protein 100.9 g
    201%

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