Poppy seed chicken bake

Doug Sherring

This chicken bake is perfect for a quick and easy weekend dinner. We thought using poppy seeds in the crumb gives this chicken bake a yummy nutty flavour and is a fun way of keeping this dish in theme. You can make it in individual ramekins as we have done or in a big family-size dish.

Ingredients

1 drizzle	Oil, for frying
½ cup	Button mushrooms, quartered
4	Boneless chicken thighs (Main)
1 Tbsp	Flour
½	Onions, finely diced
2 cloves	Garlic
3 Tbsp	Cream cheese
1 cup	Milk
2 Tbsp	Chopped parsley

Crumb

1 Tbsp	Poppy seeds, white (Main)
1 Tbsp	Poppy seeds, black
½ cup	Panko breadcrumbs
¼ cup	Grated parmesan cheese
1 Tbsp	Olive oil

Directions

1. Heat oven to 175C. In a large pan heat the oil and fry mushrooms until just cooked. Remove from pan.
2. Slice the chicken into 1½ cm slices, dust in flour seasoned with salt and pepper and fry in the same pan until brown, then remove.
3. Add the onions and garlic to the pan and fry until translucent.
4. Add the cream cheese and milk and cook until reduced by half.
5. Add the mushrooms and chicken back to the pan and heat through. Turn off the heat and add the parsley. Place the mix into four small baking dishes.
6. Mix the poppy seeds, panko, parmesan and 1 Tbsp olive oil together and sprinkle over the top.
7. Bake for 15 minutes or until the crumb is golden.

More Anzac recipes from Kasey and Karena

• Lambs' fry with tarragon and capers
• Anzac biscuit and rum and raisin icecream sandwiches