Blue cheese chicken bake
– Anida van der Spuy
Anida got this wonderfully easy recipe about 20 years ago from her friend, Rouvé Hattingh, who in turn got it from her friend, Dorothy Watson. So the beloved recipe has come a long way and has also been passed on to many other friends and family.
SERVES 4 Preparation time: 10 min Baking time: 30-35 min
4 chicken breast fillets salt and pepper 2 eggs, whisked 200 ml home-made dried brown breadcrumbs 125 ml (½ c) low-fat plain yoghurt 125 ml (½ c) cream 80 g blue cheese green salad to serve
Preheat the oven to 180 °C and grease an ovenproof dish with nonstick spray. 1 Place the chicken fillets side by side on a sheet of clingfilm and place another sheet on top. Use a rolling pin or the heel of your hand to flatten the fillets slightly. Remove the clingfilm and season the chicken on both sides with salt and pepper. 2 Dip the chicken in the whisked eggs then roll in the breadcrumbs to coat. Arrange in the prepared dish. 3 Mix the yoghurt and cream and pour over the chicken. Smooth the top. 4 Grate over the blue cheese, cover with aluminium foil and bake for 20-25 minutes. Remove the foil and bake for another 10 minutes or until golden brown on top but not dry. 5 Serve with a green salad.
The blue cheese doesn’t overpower in this delicious bake
I love that you don’t have to cook anything in advance for this dish and it’s all done in about 30 minutes. Anida uses skinless chicken breasts and low-fat yoghurt to make this tasty dish healthier.