Parmesan chicken from The 30-Minute Cook: The Best of the World's Quick Cooking by Nigel Slater

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Notes about this recipe

  • Snadra on November 03, 2011

    This is a great year-round dish that comes together very quickly. A spray bottle of olive oil works easier than dribbling it over when putting it under the broiler, and I usually use panko (which give a nice extra crispness). The sauce is pungent, but adjust it to taste and make sure the anchovies are very finely chopped. It goes really well with plain boiled potatoes and green beans (both of which benefit from the sauce). Given the monstrous size of chicken breasts these days, two of them have been enough to give leftovers which are great the next day in a sandwich.

  • redjanet on August 23, 2011

    The breaded and grilled chicken on it's own would have been fine, but the sauce was way too sour and pungent for my liking. If you try it, I suggest you serve the sauce on the side to be on the safe side.

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