Our household doesn't condone fried chicken, but if you really must have some, this Donna Hay adapted recipe is worth a shot. The combination of cheese, olives and chilli in the breadcrumbs adds a little twist to the taste buds and when fried right, ensures the chicken is succulent and juicy, just the way fried chicken should be.
2 chicken breast fillets, sliced into halves, lengthwise
1 cup breadcrumbs
Big handful of fresh parsley leaves, chopped
½ cup grated Parmesan cheese
12 olives, chopped
½ tablespoon chilli flakes
1 egg, beaten
2 tablespoons olive oil
2 tomatoes, sliced
Handful of green beans
½ tablespoon olive oil
½ tablespoon lemon juice
Blanch the beans then combine them with the tomatoes, extra oil and juice in a bowl.
In a separate bowl, mix together the breadcrumbs, chopped parsley, grated cheese, chopped olives and chilli flakes.
Dip the chicken in the egg.
Press chicken into the breadcrumb mixture and coat it.
In a non-stick pan, heat the oil on high heat.
Cook the chicken for about 3 minutes on each side or until it is cooked through and golden.
Serve the chicken with the vegetables and some shaved cheese.