Crunchy Chicken Breast

Jenny Smith
Jenny Smith

Prep: 40min

Cook: 40min

Total: 1h20min

Yield: 2 servings

Dish: main meal

Cuisine: New Zealand


Chicken 2 chicken breasts 1 egg Crumb mix A small handful of grated parmesan 70g walnuts 1 cup of bread crumbs (I use gluten-free bread crumbs) Spinach sauce 1 packet of spinach 1 tsp of cream cheese 1 tsp of cream 1 tsp of curry powder  


  1. Prepare crumb mix by lightly blending ingredients together (or crush by hands)
  2. Remove any skin from the chicken and heavily coat in egg then dip in crumb mix
  3. Cook in the oven at 180c for 35-40 minutes, turn after 15 minutes
Prepare chips Thinly slice 2-3 potatoes into approx 2mm thickness (I use a food processor) Cooking oil ( I use a spray oil so I don’t cake the potatoes in oil) Pat dry potato using a paper towel and lightly coat in oil on a baking tray Add chips to the ovens bottom shelf and cook with the chicken Bake for 20 minutes until cooked through and a little crispy on the edges. Prepare spinach sauce Wilt spinach by steaming or boiling for 5 mins Blend with cream cheese, cream and curry powder

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Keywords: Crunchy Chicken Breast, Chicken Breast, Chicken