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Baked chicken breast fillets with couscous

Baked chicken breast fillets with couscous


The chicken breast is washed, shaped and slightly thinned to have six pieces of fillet.

Grate the cheese on a fine grater.

In a plate, mix well: breadcrumbs, salt, pepper and grated cheese.

Take each piece of fillet, give it a mixture of breadcrumbs, cheese and spices on both sides. Press a little, so that the "shell" of the chicken breast is quite thick.

Take a piece of baking paper, put in the middle a little mixture of breadcrumbs with cheese, and on top put the chicken breast fillet, previously rolled in the same mixture. Sprinkle the chicken breast fillet with olive oil, then seal / wrap in baking paper.

Do the same with the other pieces of fillet and when they are all packed, put them in a tray lined with aluminum foil.

Put the tray in the oven, over medium heat, for 20-25 minutes, then remove, turn the packets on the other side and leave in the oven for another 20 minutes.

Meanwhile, boil the couscous in salted water for 7 minutes, strain it, place on a plate and sprinkle with melted butter.

After the recommended time, remove the tray from the oven, unpack the packets and place the schnitzels on a plate, or directly in the plates, next to the garnish of couscous with butter. Sprinkle with chopped parsley prepared in advance and serve immediately, hot.

1

Thin the chicken breast a little, so that it is not too thick.

2

Instead of cheese, you could use parmesan, which is finer and would adhere better to the chicken breast fillet.

3

After shaping and washing the chicken breast, let it drain a little before dipping it in breadcrumbs, cheese and spices. It should not be watery, but relatively dry.

4

Seal / wrap the chicken fillet well in baking paper, after pouring olive oil on top.

5

Bake the packaged schnitzels in the oven for 20-25 minutes on each side.

6

Prepare the garnish in advance, because the schnitzels must be hot when serving.

7

You can pair it with a seasonal salad, or simply sliced ​​tomatoes.