½ Tsp Aromat
½ Garlic salt
1 Egg (ff)
1 Packet of Schwartz creamy mild peppercorn sauce (4.5 syns/2= 2.25 syns per person)
2 Wholemeal bread (stale) turned into breadcrumbs (1Heb/2=0.5 Heb per person)
2 Chicken breasts, butterflied, (s) (ff)
60g Strong Cheddar, grated (2 Hea/2=1Hea per person)
300mL skimmed milk (6 syns/2=3 syns per person) or (0.75 Hea/2=0.375 Hea per person)
In a bowl mix the breadcrumbs, garlic salt & Aromat, set aside.
Break an egg into a bowl, whip up & set aside.
Butterfly the chicken, and then dip in the egg, then the breadcrumbs.
Heat up a large frying pan, sprayed with frylight, cook the chicken for 5 mins then turn over & cook for a further 5 mins, remove & keep warm.
Heat up the grill, place the chicken on a flat tray, mix sauce as directed on the packet, when thickened pure over the chicken, sprinkle with the cheese & place under the grill until the cheese melts.
Serve with chips & a small salad
Credit: Pete’s Recipe Book
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