80g (2 slices) white bread
1 clove garlic
½ bunch (30g) parsley
4-6 slices (120g) tough italian bread
1T olive oil
Salt and pepper to taste
2 chicken breasts (appx 400g)
80g (1/3 cup) Kewpie (Japanese
mayonnaise)
Makes 10-14 strips
Preheat oven as hot as it will
go.
Process until finely
chopped, white bread, garlic, parsley, salt and pepper.
Add Italian bread and olive oil
and process so small chunks of bread remain.
Remove tenderloin from 2
chicken breasts.
Cut breasts into 4-6 pieces
diagonally against the grain.
Place Kewpie in a bowl and toss
chicken strips through.
Roll chicken strips into
breadcrumb mixture, pressing to ensure the coating sticks well.
It is helpful, but not necessary, to refrigerate the chicken at this point because the coating will stick better.
It is helpful, but not necessary, to refrigerate the chicken at this point because the coating will stick better.
Place chicken well spaced on
baking dish lined with baking paper.
Cook 10 to 15 mins, until just
cooked. If it’s not brown and crispy enough, place under a hot griller instead of
leaving in the oven, because the chicken might dry out.
I like to call this “Inside Out Stuffed Chicken”. My kids call it 'worms' because they're long and green.
This recipe can be multiplied - doubled, tripled even quadrupled. But don't put more than a double quantity in the oven at once because it will create too much humidity and they won't go so brown and crisp.
See also Chicken in Honey Mustard Sauce adapted from Cook's Illustrated
