My first recipe post in the Hotpot section.. it's hardly an original idea, but it's something I like to throw together when I can't face a plain George Foreman'd chicken breast. If anyone has any further input or ideas for it, post away. Critique is also welcome.
I first did this whilst half way through a rather brutal cutting diet. Being sick of eating plain chicken, day in day out, I stumbled across the breadcrumbs in the freezer and thought "CHICKEN NUGGETS". The spices came in after a few times and they really go well with it. It really goes perfectly as a lunch with the missus.
I generally keep a supply of breadcrumbs in the freezer, but making your own on the spot works just as well.
Prep time: 10-15 minutes
Cook time 15-20 minutes
Serves 2.
Ingredients:
2 skinless chicken breasts
2 pieces wholemeal bread
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Chilli Powder
Olive oil
1-2 egg whites
Method:
Preheat the oven to 200C.
Lightly toast 2 pieces of wholemeal bread under the grill and blitz up in a blender.
Empty into a bowl and mix in the garlic powder, paprika and chilli powder.
Discarding the yolks, break the eggs into another clean bowl.
Whisk the egg whites until frothy.
Cut the chicken breasts into cubes - aim for around 8 cubes per breast.
Dip a cube into the egg whites, then roll around until well covered in the breadcrumbs.
Place on a grill rack on top of an oven tray.
Drizzle olive oil over the chicken pieces and bung it in the oven for 15 minutes.
Take them out of the oven after 15 minutes and cut into one of the pieces to check if they're ready. If not, put them back in for another 5 minutes, whilst keeping a close eye on them.
Take them out and serve with a green salad, and an onion and tomato dip.
Enjoy
If anyone would like pictures, I'll be having this tomorrow and can take some before I start scoffing. I'll probably post a low-fat curry recipe at the weekend, if anyone is interested.