Donna Hay's beloved Basics to Brilliance Kids cookbook is back – this revised version remains a cooking bible for kids and the modern family who love to eat, cook, celebrate and have fun together. Here's a taster of the fun-filled, simple family-friendly recipes on offer from one of Australia's most famed food personalities
|3 cups||fresh sourdough or wholemeal breadcrumbs|
|2½ Tbsp||extra virgin olive oil, plus extra for drizzling|
|¾ cup f||inely grated parmesan (for a golden crumb)|
|1 Tbsp||fresh thyme leaves|
|To taste||sea salt and cracked black pepper|
|4 x 180g||chicken breast fillets, trimmed|
|To serve||store-bought oven-baked fries and salad, or bread rolls, mayonnaise and lettuce|
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- Preheat oven grill (broiler) to high. Place the breadcrumbs, olive oil, parmesan, thyme, salt and pepper into a bowl and mix to combine.
- Place the chicken between 2 sheets of non-stick baking paper and, using a rolling pin or meat mallet, pound the thick end of the chicken until it is 2cm thick (this helps it cook evenly).
- Place the chicken on a greased baking tray and top generously with the crumb mixture, using your fingertips to press it onto the chicken. Drizzle with a little extra olive oil and grill for 6–8 minutes or until it is cooked through and the crumbs are golden.
- With oven gloves on, remove the chicken from the oven. Serve with a simple salad and oven-baked fries, or in a bread roll with mayonnaise and lettuce.
Edited extract from Basics to Brilliance Kids by Donna Hay. Published by HarperCollins, RRP $49.99