CHICKEN STRIP RECIPE PANKO RECIPES

Steps:

• If you are oven-cooking the chicken, preheat the oven to 220C/200C Fan/Gas 7. If pan-frying, ignore this step.
• Put the flour in a wide, shallow bowl. Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl.
• Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper.
• If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil. Bake for 15 minutes, turning halfway through.
• If pan-frying the chicken, heat 3 tablespoons of oil in a large non-stick frying pan. Add half the chicken strips and fry over a medium heat for 2–3 minutes on each side, or until golden-brown, crisp and cooked throughout. Turn with tongs. Drain on a plate lined with kitchen paper and fry the remaining half with 3 more tablespoons of oil.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish.
• Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender.
• Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly.
• Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well.
• Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad.