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Teriyaki crumbed chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate crumbed chicken with a tantalizing teriyaki marinade.
Ingredients:
  • 8 chicken thigh fillets, excess fat trimmed
  • 1 egg, lightly whisked
  • 40.00 ml teriyaki marinade
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 20.00 ml finely chopped fresh continental parsley
  • Olive oil spray
  • Zucchini pilaf, optional (see notes) to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 180°C. Line a baking tray with non-stick baking paper. Place each chicken fillet between plastic wrap and gently pound with a meat mallet or rolling pin until 1cm thick. Repeat for all fillets.
  • In a shallow dish, mix the egg and marinade. Combine breadcrumbs and parsley on a plate. Dip the chicken first in the egg mixture, then in the breadcrumb mixture, pressing gently to coat. Transfer to the prepared tray and lightly spray with olive oil.
  • Bake in the oven until perfectly cooked, about 20 minutes.
  • Serve the zucchini pilaf on plates, add the chicken on top, and accompany with lemon wedges.

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