Total Time
35mins
Prep 25 mins
Cook 10 mins

An ever so easy chicken recipe that is quick and tasty to whip up after a busy day when you don't feel like spending ages in the kitchen doing preparation. Just crumb the chicken, then relax with a nice glass of white wine before cooking. Goes really well with new potatoes, rice or couscous.and a salad. Enjoy! NB: I have posted this recipe as it was printed in the Feb 09 edition of "Recipe+" but my chicken breasts were very thick so I cut them thinly so they were more like schnitzels.

Ingredients Nutrition

Directions

  1. Using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin gently pound chicken between sheets of baking paper to 1cm thick.
  2. Combine breadcrumbs, parmesan and parlsey on a plate. Place yoghurt in a medium bowl. Dip chicken into yoghurt, then coat in crumbs, place on a plate, cover with food wrap and chill for 15 minutes.
  3. Heat oil over a moderate heat. Cook chicken , turning once and transfer to another plate. Rest 5 minutes before serving.
Most Helpful

We love breaded boneless, skinless chicken breasts and this recipe was a success! I particularly liked the fresh parsley addition. The yogurt helped to keep the chicken moist and tender, while the breadcrumb coating provided the crunch. Lovely! Made for the Aussie/NZ swap. Thank you!

LifeIsGood February 14, 2014

What a great chicken recipe. Followed the recipe, except I baked my chicken at 350 degrees for 30 minutes.

morgainegeiser November 18, 2013

Me and My Hubby Justin made some and we were in Wyoming so it was GOOD!

MichelleJSmith May 20, 2012