Parmesan and Thyme Crumbed Chicken With Capsicum Sa

Name: Parmesan and Thyme Crumbed Chicken With Capsicum Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillets (3 to 4peices , cut in half or 3 if larger in size); ¼ cup flour; salt and pepper (to season); 2 eggs (lightly Beaten); 1 cup dried breadcrumbs; ¾ cup shredded parmesan cheese; 1 tablespoon chopped fresh thyme leave (or flat leave parsley); capsicum, salad; 2 red capsicums (halved); 70 g baby rocket; 3 teaspoons balsamic vinegar; ¼ teaspoon brown sugar; 1 tablespoon olive oil

Servings: persons

600 g chicken breast fillets (3 to 4peices , cut in half or 3 if larger in size)
¼ cup flour
salt and pepper (to season)
2 eggs (lightly Beaten)
1 cup dried breadcrumbs
¾ cup shredded parmesan cheese
1 tablespoon chopped fresh thyme leave (or flat leave parsley)
capsicum, salad
2 red capsicums (halved)
70 g baby rocket
3 teaspoons balsamic vinegar
¼ teaspoon brown sugar
1 tablespoon olive oil

1
Pre-heat oven to 200C (395F) or 180C (355F) Fan force.
2
Place out three bowls.
3
Fill the first bowl the flour and salt & peper.
4
The second bowl with the eggs.
5
And the third bowl with the breadcrumbs, Parmesan Cheese and thyme.
6
Peice by peice Dust chicken in the flour, Dip into Egg mixture and then thoughroly coat with the breadcrumb mix.
7
And refrigerate for 30 minutes.
8
For Salad: Place Capsicums cut side down on paper-lined oven tray and bake for 20 mins until blackened.
9
Place in plastic bag, cool slightly then, peel and cut into strips & combine gently with rocket
10
Mix vinegar, sugar and oil together and dress salad just before serving.
11
Place chicken in a single layer on a baking paper lined tray and bake for 15 mins, or until cooked through, turning halfway through cooking.
12
Serve with salad.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 600 g chicken breast fillets (3 to 4peices , cut in half or 3 if larger in size), ¼ cup flour, salt and pepper (to season), 2 eggs (lightly Beaten), and more.

Yes, Parmesan and Thyme Crumbed Chicken With Capsicum Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Parmesan and Thyme Crumbed Chicken With Capsicum Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions