I often try and remind myself of how lucky we are to live in such a place as Northern Ireland. It is unique in so many ways and, remarkably, it is home to one of the world’s biggest outputs of chicken.
For me, chicken is one of those ingredients that is easy to work with for the home cook. This week’s first recipe is Chicken Nelson which I recently discovered in an old cookery book I picked up in an Oxfam shop many years ago – it certainly brought back memories of my early days in the Dunadry Inn.
I have then matched this with a second chicken recipe, Chicken Parmigiana. This is more of an international chicken dish and is sure to be enjoyed.
If you are interested in sharpening your culinary skills, why not check out our cookery classes at www.waterman.house or follow us on Instagram @waterman.house
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CHICKEN NELSON
(Serves 4)
Ingredients:
4 chicken breasts, deboned with skin removed
1 avocado, skin removed, destoned and quartered
100g cream cheese
150g flour, extra for dusting
150g panko breadcrumbs
3 eggs, beaten
100ml milk
Salt, pepper and oil
Method:
Begin by taking each chicken breast and place on to a chopping board. Using a sharp knife, make an incision into the thicker side to make a pocket. Take care not to cut all the way through.
Stuff the pocket you have made with the cream cheese and then avocado. Wrap the chicken in cling film and pop into the fridge for 30 minutes.
Preheat the fan oven to 180C.
To make the crumb, place the flour, eggs and breadcrumbs individually into three separate bowls. Removing the chicken from the fridge, carefully coat the chicken breasts in the flour (shaking off the excess), then into the beaten egg and finally coat in the breadcrumbs.
To cook, place onto a roasting tray and scatter a few more of the breadcrumbs over the chicken, placing into the oven for 25 minutes until golden and crisp all over.
After 25 minutes, remove from the oven and serve.
CHICKEN PARMIGIANA
Ingredients:
One chicken breast per person
20g flour with a pinch of salt
1 beaten egg
100g panko breadcrumbs
50g Parmesan, finely grated
Oil
Small knob of butter
One lemon, halved
Handful of peas
Method:
Begin by placing the chicken between two pieces of cling film or greaseproof paper, and using a rolling pin or meat mallet, flatten the chicken until thin.
Place the lightly salted flour into a shallow bowl, using this to dust the chicken. In another bowl, dip the chicken into the beaten egg until covered and wet. Then, in the last bowl, mix your breadcrumbs and parmesan and dust the chicken in this until fully coated.
To cook, melt a knob of butter with a little oil in a pan and cook the chicken on both sides for three to five minutes until crispy.
To serve, you can add a side salad and/or pea puree.
For the pea puree:
Boil a handful of peas and once cooked, blend with a fork and add a little butter to hold. Serve with a half lemon and a dusting of Parmesan.
Waterman House Cookery School,
Waterman House,
5-23 Hill Street,
Belfast BT1 2LA
www.waterman.house
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