Blue cheese chicken bake

– Anida van der Spuy

YOU Winning Recipes - - CONTENTS -

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.

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