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Prep
10m
Cook
12m
Total
22m
Ingredients
Method
Nutrition
Turn cooking mode on
For the chicken:
1.
Flatten the chicken breast until it is an even thickness. (Place the chicken breast on a chopping board, top it with a sheet of parchment paper and use a rolling pin to bash the chicken).
1 Chicken breast
2.
Set out three separate small plates: one with the flour, one with the beaten egg, and one with the combined mixed seeds and panko breadcrumbs.
15 g Plain flour
1 Egg
15 g Mixed seeds
15 g Panko breadcrumbs
3.
Coat the chicken in plain flour, then dip it in the beaten egg. Finally, press the chicken into the breadcrumb and seed mixture until coated evenly.
4.
Drizzle over the olive oil and air-fry the chicken breast for 5-6 minutes each side at 200°C (392°F), until golden and fully cooked inside.
1 tsp Olive oil
For the garlic butter:
1.
Finely chop the garlic and parsley. Melt the butter in a small saucepan, then add the garlic. Cook for 1-2 minutes until fragrant, then stir in the parsley and remove from heat.
1/2 Garlic clove
1 tbsp Fresh parsley
8 g Butter
For the side salad:
1.
Place the rocket leaves in a bowl, squeeze over the lemon juice, and toss to combine. Top with the grated parmesan.
1 handful Rocket leaves
1/4 Lemon
5 g Parmesan
Serve:
1.
Serve the crispy chicken with the side salad and top with the garlic butter.
For
1
M
I
For the chicken:
1
Chicken breast, approx. 150g raw per breast
1
Egg
15
g
Plain flour
15
g
Panko breadcrumbs
15
g
Mixed seeds
1
tsp
Olive oil
For the garlic butter:
8
g
Butter
1/2
Garlic clove, finely chopped
1
tbsp
Fresh parsley, finely chopped
For the side salad:
1
handful
Rocket leaves
5
g
Parmesan, grated
1/4
Lemon, for the juice
Per Serving
Calories
533kcal
Fat
26g
Carbs
28g
Protein
48g
Fibre
4g
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K
Katherine P
19 days ago
really tasty and not as much as a faff as you think it’s going to be!
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D
Dana C
a month ago
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D
Daria N
a month ago
I made this tonight it was amazing husband said best chicken breast he has ever had and he is picky.
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R
Rosa W
24 days ago
Love to hear that!! 😋
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Michelle P
a month ago
We had this as our evening meal so I added steamed new potatoes to fill us all up. The seeds on the chicken breast were lovely, I've never thought to do that before. My husband who isn't really a salad fan loved the salad! Winner! Thank you 😊
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Reply
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Katie H
2 months ago
10/10 this was so good 🥰 Reminds me of a chicken kiev
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Hesmari C
2 months ago
Delicious and so quick and easy to make!
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Prep
10m
Cook
12m
Total
22m
Ingredients
Method
Nutrition
Turn cooking mode on
For the chicken:
1.
Flatten the chicken breast until it is an even thickness. (Place the chicken breast on a chopping board, top it with a sheet of parchment paper and use a rolling pin to bash the chicken).
1 Chicken breast
2.
Set out three separate small plates: one with the flour, one with the beaten egg, and one with the combined mixed seeds and panko breadcrumbs.
15 g Plain flour
1 Egg
15 g Mixed seeds
15 g Panko breadcrumbs
3.
Coat the chicken in plain flour, then dip it in the beaten egg. Finally, press the chicken into the breadcrumb and seed mixture until coated evenly.
4.
Drizzle over the olive oil and air-fry the chicken breast for 5-6 minutes each side at 200°C (392°F), until golden and fully cooked inside.
1 tsp Olive oil
For the garlic butter:
1.
Finely chop the garlic and parsley. Melt the butter in a small saucepan, then add the garlic. Cook for 1-2 minutes until fragrant, then stir in the parsley and remove from heat.
1/2 Garlic clove
1 tbsp Fresh parsley
8 g Butter
For the side salad:
1.
Place the rocket leaves in a bowl, squeeze over the lemon juice, and toss to combine. Top with the grated parmesan.
1 handful Rocket leaves
1/4 Lemon
5 g Parmesan
Serve:
1.
Serve the crispy chicken with the side salad and top with the garlic butter.
For
1
M
I
For the chicken:
1
Chicken breast, approx. 150g raw per breast
1
Egg
15
g
Plain flour
15
g
Panko breadcrumbs
15
g
Mixed seeds
1
tsp
Olive oil
For the garlic butter:
8
g
Butter
1/2
Garlic clove, finely chopped
1
tbsp
Fresh parsley, finely chopped
For the side salad:
1
handful
Rocket leaves
5
g
Parmesan, grated
1/4
Lemon, for the juice
Per Serving
Calories
533kcal
Fat
26g
Carbs
28g
Protein
48g
Fibre
4g
Only visible to you
Made it?
Cancel
K
Katherine P
19 days ago
really tasty and not as much as a faff as you think it’s going to be!
Like
Reply
Cancel
D
Dana C
a month ago
Like
Reply
Cancel
D
Daria N
a month ago
I made this tonight it was amazing husband said best chicken breast he has ever had and he is picky.
Like
Reply
Cancel
R
Rosa W
24 days ago
Love to hear that!! 😋
Like
Reply
Cancel
Michelle P
a month ago
We had this as our evening meal so I added steamed new potatoes to fill us all up. The seeds on the chicken breast were lovely, I've never thought to do that before. My husband who isn't really a salad fan loved the salad! Winner! Thank you 😊
Like
Reply
Cancel
Katie H
2 months ago
10/10 this was so good 🥰 Reminds me of a chicken kiev
Like
Reply
Cancel
Hesmari C
2 months ago
Delicious and so quick and easy to make!
Like
Reply
Cancel
