Recipe Time! Recently I have been to a restaurant called ‘Brown’s’ quite a lot, and each time i’ve had a chicken dish with breadcrumbs and brie. I absolutely love it, and I wanted to try and replicate the recipe in my own way. This is a super easy and light meal, however it is filling and actually quite healthy.
Ingredients (Serves 2):
2 Chicken Breasts // Brie // 2 Eggs // 2 Lemons // Breadcrumbs // Rosemary // Flour // Green Vegetables // Salt and Pepper // Butter and Oil
Pre-heat the oven to 180 degrees.
Spread out some foil, drizzle some olive oil lightly and place the chicken breasts on top. Make three slits and put a bit of butter inside each so that the chicken is moist and tender.
Sprinkle with rosemary, salt and pepper.
Slice two pieces of the brie and place on top of each chicken breast, pushing down on the butter.
Whisk the two eggs to make a glaze.
Sprinkle a very light dusting of the flour over the chicken, and glaze with the egg wash so that the breadcrumbs will stick.
Sprinkle breadcrumbs all over the chicken, before adding some ore rosemary for flavour and colour.
Lightly drizzle some olive oil over the chicken so that the breadcrumbs crisp up.
Transfer the foil with the chicken into a baking tray. Quarter the lemons and spread around the foil, squeezing one quarter on each of the chicken pieces.
Put the chicken into the pre-heated oven for half an hour to 40 minutes – so that the chicken is cooked through. If the top starts to burn cover with more foil and continue cooking until cooked through.
Whilst the chicken is cooking, cook the vegetables as you choose.
Plate up with the vegetables underneath, and decorate with the lemon quarters.
– enjoy –
Lady Hunter xo