Name: Crumbed chicken with rice salad
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 2 cup breadcrumbs, soft fresh; 2/3 cup parmesan, finely grated; 1/2 cup chives, finely chopped; 1/3 cup plain flour; 2 eggs; 8 chicken drumsticks; cooking oil spray; 2 cup frozen pea, carrot and corn mix; 3 cup long-grain white rice, cooked; 1/2 cup bought italian dressing

Crumbed chicken with rice salad

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

Skip to Recipe

Ingredients

2 cup breadcrumbs, soft fresh

2/3 cup parmesan, finely grated

1/2 cup chives, finely chopped

1/3 cup plain flour

2 eggs

8 chicken drumsticks

cooking oil spray

2 cup frozen pea, carrot and corn mix

3 cup long-grain white rice, cooked

1/2 cup bought italian dressing

Method

1.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.

2.Combine breadcrumbs, parmesan and half the chives in a shallow bowl. Place flour in a separate bowl. Whisk eggs in a shallow bowl.

3.Lightly coat chicken in flour; shake off excess. Dip in egg, then breadcrumb mixture to coat evenly.

4.Spray chicken with oil; place on prepared tray. Bake for 40 minutes or until cooked.

5.Cook frozen vegetables in a large saucepan of boiling water for 3 minutes. Drain. Combine rice, vegies, remaining chives and dressing in a large bowl.

6.Serve chicken with rice salad.

You’ll need to cook about 1 cup rice. Try using cooked risoni instead of rice. You’ll need to process 4 slices day- old white bread for crumbs.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%