BROCCOLI & CAULIFLOWER CRUMBED CHICKEN

SERVES 4 

• 4 Chicken breasts 
• 2 Eggs
• 1 Clove garlic, grated
• 1 Head Broccoli 
• 1 Head Cauliflower

1. Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten.
2. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours.
3. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches. 
4. Pour the crumbs into a large shallow dish and season with salt and pepper.
5. Preheat oven to 200 degrees.
6. Remove the chicken from the egg and dip in the crumbs coating on both sides. Use your hands to pat the crumbs on. Its a very delicate affair!
7. Cover a baking tray in baking paper and spread the chicken out on it.
8. Cook in the middle of the oven for 30/40 minutes or until golden brown. I never turn the chicken halfway as i find the heat from the baking tray turns the underneath golden.