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Thursday, 17 December 2015

Garlic Breaded Chicken with Tomato Dip - Bakemas Day 17


So I kind of overestimated how many breadcrumbs I would need for the brussel sprout sausage balls, which I seem to be very good at when it comes to breadcrumbs. Obviously there must be no food wasted because it makes me extremely sad wasting food, so here we are making breaded chicken. Garlic breaded chicken with homemade tomato dip, yum!
This is such a simple thing to do but I’ve never breaded chicken before. I will say one of the biggest pros of this is you know the quality of the meat you’re breading because you never really know what you're getting in a supermarket and it definitely tastes better than shop bought breaded chicken. Although we ate this for dinner it would be a great party food with dip you can serve hot or cold.
Breaded chicken
3 slices of bread
3 cloves garlic
Salt & pepper
1 tbsp dried parsley
2 large chicken breasts
Plain flour
1-2 eggs

Tomato dip
1 tbsp butter/margarine
1 brown onion, chopped
1 garlic clove, crushed
1 tin of chopped tomatoes
2 tsp light brown sugar
1 tsp Worcestershire sauce
1 tsp tomato puree
Dried parsley & basil
Salt & pepper

Preheat the oven to 200C/400F/Gas 6
Place the bread, garlic, salt, pepper and parsley in a food processor until breadcrumbs form.
Slice you chicken breast into strips. Coat the chicken in flour, then dip and cover in egg and then cover in breadcrumbs and place on a baking tray. Repeat this until all the chicken is coated and cook in a preheat oven for 20-30 minutes.

To make the tomato dip melt the butter in a saucepan and add to it the onion and garlic and cook until slightly translucent. Add in the rest of the ingredients stir and leave to simmer for 10-20 minutes.

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