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Lemon and parsley chicken with chips

This pub favourite brings out the child in everyone and we’ve updated it with home made oven chips, served with lemony bread crumbed chicken pieces

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16 FEBRUARY 2010

Ingredients (Serves 2)

  • 50g fresh breadcrumbs
  • Zest of 1 lemon
  • 2 tbsp chopped parsley
  • 2 chicken breasts (approx. 300g)
  • 1 medium egg, beaten
  • 2-3 medium potatoes e.g. Maris Piper
  • 1 tbsp oil

Method

Preheat the oven to 200°C, gas mark 6. Mix together the breadcrumbs, lemon zest and parsley and then season.

Cut the chicken into strips, dip into the egg and then evenly coat in the breadcrumb mixture. Place on a non-stick baking tray.

Cut the unpeeled potatoes into chips. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a separate non-stick baking tray.

Place both trays in the oven with the chips at the top of the oven and bake for 30-40 minutes or until golden and the chicken is thoroughly cooked. Serve the chicken strips with the chips.

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