Easiest Way to Make Delicious Westbury Baked Chicken with Slaw

Westbury Baked Chicken with Slaw. Let's make a tasty herb baked chicken dinner! We have a bunch of leftovers from shooting our recent episodes so we're putting them all together to make this. Today, I share a simple, bright and refreshing (and kid- friendly) recipe just in time for summer!

Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. You can have Westbury Baked Chicken with Slaw using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Westbury Baked Chicken with Slaw

1. You need 6 of boneless chicken thighs, skin off, cut in half.
2. You need 150 g of panko breadcrumbs.
3. You need 1 of large egg, mixed.
4. Prepare 25 g of plain flour.
5. Prepare 1 tsp of hot paprika (optional).
6. It's 1/8 of (around 160g) of red cabbage, white cabbage, finely shredded.
7. It's 2 of carrots (around 160g), grated.
8. It's 1/2 of red onion, finely sliced.
9. It's 3 tbsp of full-fat mayonnaise.
10. You need Squeeze of half a lemon.
11. You need 2 tsp of Sumac.
12. You need Handful of chopped parsley.
13. It's of Salt and pepper.

Leave to marinate while you make the slaw. The interior temperature of the To make the Dill Pickle Slaw: In a large bowl, stir together mayonnaise, dill pickle juice, mustard, apple cider vinegar, hot sauce, and a pinch of salt and. Asian Slaw is a crunchy Asian salad with shredded vegetables, fresh herbs and a great Asian Turn it into an Asian CHICKEN Slaw! I like to make a big batch - and the recipe as written makes quite a lot Sticky Baked Chinese Chicken Wings.

Westbury Baked Chicken with Slaw instructions

1. Preheat the oven to 200 degrees..
2. Make sure all the little bones are out of the thighs by feeling the meat. Place the egg onto one of the plates and whisk until all blended together..
3. On another plate place the plain flour, season with salt and pepper and add the paprika if using and mix thoroughly. On the final plate put the panko breadcrumbs..
4. Put the plates in order of which you will need them. Flour, egg and then breadcrumbs. So as not to ‘pané’ your hands, use one hand for the dry ingredients and the other for the wet. Inevitably you will get a bit sticky but not half as bad!.
5. Take 1 piece of chicken and dust it in flour, shaking to remove the excess. Then dip it in the egg mixture and shake to remove any excess and then coat in panko crumbs. Do this to all of the thighs and place them on the tray..
6. Place in the oven for 45 mins, turning halfway through so as to colour evenly..
7. Meanwhile, make your slaw. Place all the vegetables in a bowl and mix. Add the mayonnaise, salt, pepper, lemon juice, sumac and mix. Taste and adjust the seasoning and creaminess from the mayonnaise, as desired..
8. Serve the chicken and slaw together....enjoy!.
9. For a lighter version exchange 1 or 2 tablespoons of full fat yogurt for the mayonnaise. If you don’t have any sumac, 1/2 tbsp of Dijon mustard works really well too..

Cover and refrigerate while preparing chicken. Line two baking trays with baking paper. Turn this recipe into a handheld meal by slicing the chicken into strips then arranging them with slaw on a whole grain tortilla. For those who already own these tools, this list may finally provide the motivation you need to. Place one chicken breast in a resealable plastic bag.