Mary Berry’s Parmesan Crusted Chicken | Chicken Recipes | Lakeland Inspiration
Mary Berry’s Parmesan Crusted Chicken. The cream cheese that coats the chicken creates a moist topping, so there is no need for a sauce with this.
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Microplane
- Kitchen shears
- Measuring spoon
- Paper towel
Ingredients
- A drizzle, olive oil, for brushing
- 4, skinless, boneless chicken breasts, about 500g (1lb 2oz)
- A portion, salt and freshly ground black pepper, to taste
- 125g (41⁄2 oz), full-fat cream cheese
- 30g (1oz), sun-blushed tomatoes, chopped
- 1, garlic clove, peeled and crushed
- zest of 1/2 a, lemon
- 25g (scant 1oz), fresh white breadcrumbs
- 25g (scant 1oz), Parmesan cheese, grated
- 2 tbsp, snipped chives
- 1, red pepper, deseeded and cut into 8 wedges
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