A dish for comfort food lovers. Crispy breaded chicken with a feta twist, on top of some of the most moreish rice you have ever eaten! There is a lot of flavour in this rice, which is almost like a risotto in texture, but we only used regular Basmati. Once you add the stock and give it a stir, you can leave the rice to cook itself – no hovering over the stove stirring frantically!
Ingredients Serves 2
For the chicken:
- 2 medium sized chicken breasts
- 150g Panko bread crumbs
- 100g Feta cheese
- 2 large eggs
- 50g flour
For the rice:
- 150g rice
- 400ml chicken stock
- 2 sprigs of french Tarragon (stalks removed and finely chopped)
- 100g bacon lardons (smoked or unsmoked optional)
- 1 heaped tbsp creme fraiche
- Preheat the oven to gas mark 6/200°C/400°F.
- In 3 separate bowls (big enough to evenly coat the chicken) add the flour (with a little salt and pepper); whisked egg and finally the bread crumbs. Before you add the Feta cheese to the breadcrumbs, make sure that it is crumbled as it can be quite wet.
- Once the feta is added and well mixed into the breadcrumbs, dip each chicken breast into the flour, then egg and then the breadcrumb feta mix. Coat them as well as possible and add to a baking tray. Chuck a little more of the feta and breadcrumbs on top, drizzle with a little oil and then bake for 25 minutes until cooked through.
- The rice should take around 20 minutes, so get ready right away with crisping up those bacon lardons in a deep frying pan with a little oil. Once crisp, add your rice to coat in the bacon juices. Follow with the tarragon and then the stock. Bring to the boil and cook for 7 minutes on the lowest setting with the lid on and then leave for 7 minutes off the heat, still keeping the lid on.
- Mix in the creme fraiche and the rice is ready.
- Take the chicken out and slice to add on top.
- Tuck in!