Tonight, Stefanie is cooking me and my flatmate Holly dinner. A couple of weeks ago I cooked this recipe for her and she was inspired. It's a dish that is quite easy, but looks like it takes a lot of preparation (and that's what counts). And the best part is, those you cook it for will be fighting over the last bits.
1 clove garlic, minced
3/4 cup/6 oz/ 170g butter
1 1/2 cup/6 oz/170 g dried breadcrumbs (if you can't find any in the shop and you're feeling brave, you could always make your own!)
1/2 cup/2 oz/55 g grated parmesan
2 tbsp chopped cilantro/coriander
1/4 tsp salt
1/8 tsp pepper
4-6 pieces boneless, skinless chicken (cut= your choice), cut into small pieces– roughly 5x5 cm
1. Preheat the oven to 450ºF/230ºC/Gas mark 8. In a saucepan over medium heat, melt the butter. Once it's all melted, add the minced garlic. In a large bowl mix the breadcrumbs, parmesan, cilantro/coriander, salt and pepper.
2. Dip the chicken pieces into the garlic butter, then into the crumb mixture to coat them. Place the coated chicken pieces onto a baking dish. Try to leave a little room between each piece. When you have coated all the pieces of chicken, drizzle the remaining garlic butter over the chicken.
3. Bake for 15-20 minutes, until the chicken is cooked through and the juices that come out of it are clear.
I won't be posting all that much over the next couple of weeks. On Friday I'm venturing to Barcelona to see some family and friends for a few days and after that I make a much needed trip to England. I will be back with photos of my travels, stories of my cooking, and most likely a picture of my 22nd birthday cake!