PARMESAN CHICKEN
Serves 2.
This is a take on a recipe by Jo Pratt.
Syn Free, if using the cheese as a HEX.
2 skinless chicken breast fillets, each sliced
into two thin pieces
60g fresh Parmesan, grated
Half tsp. paprika
1 egg white, lightly whisked with a fork
Mix together the grated cheese and paprika.
Dip the chicken pieces into the egg white and
then press down into the cheese mixture, thoroughly coating both sides.
Spray a large frying pan well with Frylight
and place over a medium heat.
Cook the chicken for about 2-3 minutes on each
side until crisp, golden and thoroughly cooked through.
Lovely with a salad and some SW wedges.
In the original recipe, it states using 75g of
Parmesan and, if I have Syns to spare, that is what I use, Synning the extra
15g (which isn't much, between two people) but, even with the lower amount, it
still tastes fantastic!
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