Serves 4
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To serve

  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6. Line a tray with non-stick parchment paper.
  2. Using a sharp knife, cut a pocket into the thickest part of the chicken, along the length, making sure not to cut all the way through; set aside.
  3. In a bowl, combine the mayonnaise, two tablespoons of parmesan, the anchovy, garlic, mustard, lemon juice and chives. Spoon the sauce into each of the chicken pockets.
  4.  In a food processor, add the stale bread and pulse until a fine crumb.
  5. Put the breadcrumbs and one tablespoon of parmesan in a bowl and mix with the olive oil.
  6. Put the flour and egg in two separate bowls.
  7. Carefully dip each chicken breast into the flour, then the egg, then the breadcrumbs. Place on a baking tray, scatter with the remaining parmesan.
  8. Bake for 20-25 minutes until lightly golden and cooked through.
  9. Serve with mash and green veg.

Nutrition Facts

Per serving: 629kcals, 42.3g fat (9.1g saturated), 14.8g carbs (2.1g sugars), 47.7g protein, 0.4g fibre, 0.507g sodium