I saw a post on Facebook a few weeks ago which asked…what is healthy eating…there were so many different answers, and all great ones…then I stood back and thought to myself, what is healthy to me…and I remind myself of my motto for healthy eating…choose right
I chose right when I made this healthy alternative to a deep-fried chicken schnitzel. This is an easy, healthy and quick light dinner for the beautiful summer evenings we have been experiencing…let’s hope it lasts (touch wood)
Oven Baked Biltong, Citrus & Thyme Chicken Schnitzel
2 chicken breasts, about 130g each
135g bread crumbs
3 tbsp biltong powder
zest of one orange
2 tbsp thyme, chopped
1/8 cup water
1 cup flour
Preheat the oven to 180°C
Butterfly the chicken breasts. See end of post for tips
In a bowl mix the bread crumbs, biltong powder, orange zest, thyme and seasoning
In a separate bowl, beat the eggs and water together (this is the egg wash)
Place the chicken breast in the flour, then into the egg wash, then into the bread crumb mixture. Make sure the chicken breast is well coated in the flour and egg to ensure the bread crumbs stick to the chicken breast.
Place on an oiled baking tray, drizzle with olive oil, place in the oven for 15 – 25 minutes, until cooked and has a good gold colour to it.
Serve with sides of choice, I enjoyed this with rosemary and garlic baby potatoes and a Greek salad.
** Store the left over bread crumbs in an air tight container for next time.
How to Butterfly a Chicken Breast
Lay the boneless & skinless chicken breast on the surface of your cutting board. You can remove the tenderloin or work around it. With the edge of your knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half, almost to the other edge. Open the chicken breast like a book. If you have ticker parts of the breast, repeat the process until you have a nice thin chicken breast.