Spicy breaded chicken

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We’re only half way through the week but it feels like two weeks have been squeezed into one. I’ve just started my new job, I’m entering my first cooking competition on Saturday and to top it off my car failed its MOT on Monday and is due to be fixed and retested later this week. I could really do with an easy yet rewarding meal.

So whether you’re back to work after a holiday or back to school, here’s a flavoursome recipe for someone with a lot going on.

Serves 1

  • 1 chicken breast
  • 1 tbsp flour
  • 1/2 tsp paprika
  • 50g breadcrumbs
  • 1 tbsp parmesan
  • 1 egg, beaten
  • 70g rice
  • 1/2 chicken stock cube
  • 50g frozen peas

Preheat a fan oven to 180C. Put the breast on a sheet of cling film and fold the cling film over to cover. Place on a board and, using a rolling pin, beat the fillet until it has flattened.

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Mix the flour with the paprika in a bowl. In another bowl mix the parmesan and breadcrumbs. Put the beaten egg in another bowl.

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Dip the chicken breast in flour to coat, then egg and then the breadcrumbs. Put on a baking sheet on a baking tray and cook in the oven for 25-30 minutes, turning half way through.

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Put the rice in a pan with 300ml water and crumble the stock cube in. Bring to the boil, cover and simmer for 7 minutes. Add the peas and return to the boil. Simmer for another 7 minutes. Drain and serve with the chicken.

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