4 Serves
480 Mins
Using a chef's knife, cut the chicken pieces into uniform, bite-sized portions.
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Vitamin E
4 mg / 15 mgVitamin K
190 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
403 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
657 mg / 1,250 mgPotassium
808 mg / 4,700 mgSodium
2117 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
13 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
In a shallow bowl, whisk together the breadcrumbs, grated Parmesan cheese, fresh parsley, salt, and pepper.
Beat the egg in a separate bowl. Dip each chicken piece into the egg, then coat thoroughly with the breadcrumb mixture.
Arrange the coated chicken in a single layer on a baking sheet and refrigerate for at least 30 minutes to set the coating.
Preheat your oven to 180°C. Drizzle the butter over the chilled chicken pieces and bake for 20 minutes until the crust is golden and crisp.
59
g7
g30
g
