Crumbed chicken is a perennial favourite. This recipe is quick cooking, low-fat and delicious - Perfect!
- Preheat oven to 200°C. Place crumbs and flour on separate plates. Place the egg whites in a bowl and whisk until frothy. Coat a piece of chicken in flour and shake off any excess. Dip in egg white, then crumbs, pressing firmly to coat. Place on a non-stick baking tray. Repeat with remaining chicken, flour, egg white and crumbs.
- Bake in preheated oven for 15 minutes or until goldenbrown and cooked through. Remove from oven.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until soft. Add the prosciutto and mushroom and cook, stirring, for 5 minutes or until golden. Add milk and bring to the boil. Reduce heat to mediumlow and simmer, uncovered, for 5 minutes or until sauce thickens. Taste and season with salt and pepper.
- Cook the asparagus in a medium saucepan of salted boiling water for 2 minutes or until tender crisp. Drain.
- Slice chicken and divide among plates. Spoon over the sauce and serve with rocket and asparagus.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set