Wednesday, 9 January 2013

Breadcrumbs and a Lunchtime Snack

I like to keep breadcrumbs in the freezer.  I find French Stick makes the best breadcrumbs.  You don't have to defrost them before using them, so they can be used straight from the the freezer.  I use them for toppings and coating chicken.

4 x Chicken Portions or
Pack of Chicken Pieces for making curries etc
Italian Herbs
1 or 2 Eggs
Bread Crumbs
Cooking Oil
3 Bowls
Bowl one - Break 2 eggs and whisk, add extra one if needed
Bowl two - Breadcrumbs and Italian Herbs mixed together
Bowl three - Flour
Dip the chicken in eggs,
cover in flour the shake off excess,
dip the chicken back into the eggs,
cover in the bread crumbs
Gently heat a little oil in a frying pan,
fry just browning the breadcrumbs,
put the chicken on a baking tray
Put chicken pieces into a hot oven to cook
for about twenty minutes
200 degrees, gas 6 till cooked through,
MAKE sure the chicken is thoroughly cooked. 

This can be prepared to putting on baking tray prior to putting in the oven and cooked later

Bottom bag, three Batons - 9p each. top bag French stick with Sesame Seeds 15p. 
End of the day at Morrisons 

Poppy seed roll

Wheat Roll

both these rolls were from Morrisons from a mixed pack of Dinner Rolls also 9p, we had the other two for lunch.

Lunchtime Snack

Shepherds Pie, Cottage Pie No just a packet of prepared veg (Morrisons 20p)  Couple of tablespoons water unless you have left-over stock or gravy.  Top with mash potato. 

Sprinkle with breadcrumbs and finely grated cheese.


  1. I think MeanQueen has a rival here.
    It's amazing what you can do if you try isn't it.

  2. Oooh I'm hungry now lol thanks for the wonderful recipes.

    Peg xxxx


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