This is one of the recipes I found on the internet, lost it and then found it again on a totally different site. Turns out I found the original recipe. And turns out, there’s no such thing as Italian-flavored breadcrumbs in Germany – so I just decided to add some Italian herbs myself. And some chili flakes for an extra kick.
I imagine this chicken would also work very well with a Caesar Salad – in fact, this chicken basically is a Chicken Caesar Salad without the salad…
for 2, adapted from Hellman’s
2 boneless, skinless chicken breast halves (about 250 g / 1/2 pound)
1/8 cup | 2 tablespoons grated Parmesan cheese
1/4 cup | 4 tablespoons mayonnaise (I used homemade)
1 teaspoon dried Italian herbs
1/2 teaspoon dried chili flakes
dash of Worcestershire sauce
2-3 tablespoons bread crumbs
1 package/head of your favorite salad, in this case lamb’s lettuce
3 tablespoons balsamic vinegar
3 tablespoons soy sauce | tamari
6 tablespoons cream
Cut the chicken breasts into nice medallions, about finger thick. I’m super picky about fat, silver skin and veins, so I cut it all away.
Place them in an oven-proof dish, for example a non-stick pan or a glass/ceramic casserole. And set your oven to 425°F / 220°C.
Mix together Parmesan cheese and the spices. Be creative! Maybe some sun-dried tomatoes or fresh rosemary would be nice.
Measure in the mayonnaise, I prefer homemade.
Stir it all together and give it a taste.
This is also a great dip. And you can make awesome garlic bread with it. Just smear it thickly onto the bread and pop it into the oven until golden brown and delicious.
But back to the chicken. Spread the mayo-cheese mixture onto the chicken bits. Try to coat everything evenly.
Then sprinkle the breadcrumbs on top and pop it into the oven for 10-20 min. – until it’s golden brown and cooked through.
Ah. Golden brown deliciousness!
While the chicken is in the oven, wash your favorite salad (Romaine lettuce would also be nice).
And it’s time to make the dressing. Super simple, really! Just mix together soy sauce, balsamic vinegar and cream.
Just mix them together and you’ll have a perfect salad dressing.
And if you think about it, it’s even low-fat… You will say: “Cream? Low-fat? Yeah right.” But look at it this way: Oil is 99% fat, cream has 30% fat. Do the math.
Arrange salad, dressing and crunchy chicken on a plate and tuck in!