Julie's Chicken

Often, during a long work day, conversation will turn to food and what's for dinner. My colleague Julie is mum to a little guy who thinks he's a dinosaur, and so she has a number of comforting meals that are easy to prepare while t-rex wrangling that are packed full of hidden veggies to please even the pickiest eater. Her signature dish is this chicken, which I've been hearing about for months and so had to try it. 

The sauce is thick and garlicky, tangy with the capers and zingy thanks to the basil. It's perfectly balanced, and with the parmesan on top pleased my picky husband and got added to the regular meals list. Throughout winter it will be a great way to get some extra veggies in, and can be beefed up with the addition of some pasta if you need something more hearty.  Thanks Julie!

Julie's Chicken

2 chicken breasts, sliced into 4 thin pieces

1/2 cup panko crumbs

1 egg, lightly beaten

salt & pepper

Dredge the chicken pieces through the egg and into the seasoned panko crumbs.  You can either pan fry the chicken until cooked through and crispy, or bake until lightly golden. 

1 onion chopped

1 red capsicum chopped

2 tsp crushed garlic

¾ cup white wine

¾ cup white wine

1 tin crushed tomatoes

 ½ jar capers 

2 tbsp freshly chopped basil

fresh parmesan, to serve

Cook the onion, capsicum and garlic until softened. Add in the oregano and cook a further minute, before adding the wine.  Once it has reduced by half add the stock, tomatoes and capers.  Allow to simmer until reduced to a thick sauce. Add in the basil and serve with a dusting of freshly grated parmesan. 

Serve the sauce over the chicken and alongside a big green salad, or seasonal veggies. Enjoy!