SERVES 4
PER SERVING
318 CALORIES
8.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30–35 MINUTES
1 egg, beaten
1 garlic clove, crushed
4 × 125g skinless chicken breasts
4 tablespoons fine cornmeal
2 tablespoons barbecue sauce
50g Rosemary Conley mature cheese, grated
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Mix together the beaten egg and the garlic in a shallow bowl and season with salt and black pepper. Add the chicken breasts and coat on all sides.
3 Spread out the cornmeal on a plate and roll the chicken in it, pressing the chicken down and coating both sides of the breast.
4 Place the chicken on a non-stick baking tray and bake in the oven for 25–30 minutes, until cooked through.
5 Remove the chicken from the oven, spoon the barbecue sauce over it, then sprinkle with the grated cheese.
6 Return the chicken to the oven for 2–3 minutes to melt the cheese. Serve with salad.
TIP For added flavour, add a few chopped fresh chives to the cornmeal