Crispy Baked Chicken for Two, with Fennel Slaw
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 100 g of soft white bread crumbs (1 1/2 cups)
  • 50 g of butter, melted (3 1/2 TBS)
  • 1 tsp of smoked paprika with sweet red pepper and thyme * (see below)
  • fine sea salt and freshly ground black pepper to taste
  • 2 (200g) boneless, skinless chicken fillets (ab
  • 0 ut 6 ounces each)
  • Fresh Lemon Wedges to serve
  •  
  • For the Slaw
  • 1 large bulb of fennel, very thinly sliced
  • 2 TBS finely chopped fresh chives
  • a handful of fresh flat leaft parsley, coarsely chopped (about 1/4 cup)
  • 1 TBS full fat mayonnaise
  • 1 TBS fresh lemon juice
  • 1 tsp caster sugar
  • fine sea salt and freshly ground black pepper to taste
  • 1 TBS smoked paprika (Pimenton)
  • 1 TBS dried red pepper flakes
  • 1 tsp dried thyme leaves
  • 1 tsp regular paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper

Instructions

Comments

Log in or Register to write a comment.