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Parmesan-crumbed chicken pockets
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
26 minutes
Ingredients:
  • Plain flour, for coating
  • 1 slice white bread
  • 20.00 ml grated parmesan
  • 2 tsp chopped fresh curly parsley
  • 1 egg, lightly whisked
  • 4 (about 170g) chicken tenderloins
  • 1 20cm pocket bread
  • 15.00 gm mild tomato chutney
  • 1/2 avocado, stone removed, peeled, sliced
  • 2 small butter lettuce leaves
Instructions:
  • Add the slice of bread to the food processor and pulse for 30 seconds until you get fine crumbs. Then, transfer the breadcrumbs to a plate, mix in the parmesan and parsley, and gently toss to combine.
  • In two shallow bowls, set up the flour in one and the egg in the other. Coat the chicken in flour, then dip in the egg, and finally coat with the breadcrumb mixture, pressing gently to stick. Transfer the chicken to a plate, cover with plastic wrap, and refrigerate for 15 minutes.
  • Heat oil in a large frying pan over medium heat, then cook the crumbed chicken for 3-4 minutes on each side until golden and cooked through.
  • Cut the pocket bread in half to create 2 pockets. Evenly spread chutney inside each pocket and stuff with chicken, avocado, and lettuce.

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