2 boneless, skinless chicken breasts, cut into strips
1 cup (250 ml) panko breadcrumbs, ½ cup (125 ml) grated parmesan
1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper
1 egg whisked with 2 tbsp milk
½ cup (125 ml) flour
Cooking oil for frying or baking
Crostini:
1 small baguette, sliced
2 tbsp olive oil mixed with 1 minced garlic clove, salt & pepper
Toppings:
¼ cup (60 ml) basil pesto, 2 tbsp chilli jam
Fresh basil leaves & parmesan shavings for garnish
METHOD
Prepare Parmesan Chicken Strips:
Mix panko, parmesan, garlic powder, paprika, salt, and pepper. In another bowl, whisk egg and milk. Coat chicken in flour, dip in egg, then coat with panko mix. Fry in oil for 3-4 mins per side until golden. Drain. (For baking, bake at 200°C for 20 mins, flipping halfway.)
Make Crostini:
Brush baguette slices with olive oil, garlic, salt, and pepper. Bake at 200°C for 8-10 mins until crisp.
Assemble & Serve:
Spread pesto on crostini, top with chicken, drizzle with chilli jam, and garnish with basil and parmesan. Enjoy!
Leave A Comment