YUM! This week’s fresh recipe idea from Aldi.
Ingredients
2 tbsp. chopped flat-leaf parsley leaves
4 x 180g Broad Oak Farms chicken breast steaks
3?4 cup (50g) breadcrumbs
1?4 cup (20g) Westacre shredded parmesan
1 Lodge Farm egg, lightly beaten
30g Beautifully Butterfully butter, melted
1/3 cup (80ml) Remano olive oil
250g tomatoes, halved and seasoned
Method
- Preheat oven to 180°C. Mix together breadcrumbs, parmesan and parsley in a bowl, then season to taste.
- Pour egg into shallow bowl. Dip chicken steaks in the egg, ensuring a full coating. Then cover in crumb mixture and place in a greased baking dish. Repeat process for each chicken steak.
- Combine butter and oil and pour over chicken. Bake for 25 minutes. Scatter tomatoes around the chicken and bake for a further 5 minutes or until tomatoes start to wrinkle and soften and the chicken is cooked through.