I'm going through a crusted chicken phase, I want to crust chicken breasts with anything I can get my hands on! I think this is due to the fact the only meat I ate most of my life was chicken so when I started the candida cleanse and had to eat meat, I introduced it back into my life and I had to think of new ways to make it interesting, otherwise I'd be stuck with pan fried chicken breast every day and inevitably would go off breasts for life! One of my favourite dishes after experimenting with almond and coconut flour "breaded" chicken is walnut crusted chicken and seeing as Christmas is just around the corner I thought it would be wonderful to create a stuffing crust.
You'll need a gluten and yeast free bread for this, whether it's one you've made or bought. I had a complete disaster while trying the Daylesford Soda Bread recipe, now I'm sure this is a great recipe, I mean the picture looks incredible but it got all stuck to my crockpot and crumbled to pieces so it worked out great for this recipe! So if you fancy trying a new yeast and gluten free bread recipe but you're not filled with confidence it will work, you can always create this wonderful dish.
2 onions, peeled and finely chopped
2 tbsp avocado oil/ organic butter
2 tbsp fresh sage, finely chopped
300g/3oz yeast & gluten free breadcrumbs
salt and pepper
1 egg, beaten
4 organic free-range chicken breasts
Preheat the oven to 180c
Sweat the onion in the oil, until soft but not coloured.
Mix together the onion, sage and breadcrumbs and season well.
Lay the stuffing mix onto a plate or in a bowl
Coat one chicken breast at a time with egg and roll into the breadcrumbs until evenly coated. If you have a few bare spots then it's best to lay the breast in the tin and fill these in by hand as the more you rub it into the mixture the more you will rub the coating off than add to it.
Line a roasting tin with foil and roast the breasts for 20 minutes or until it reaches 165c.