Even though it seems the spring rains will never cease the orchard is full of fragrant blossoms. The chickens are productive and broody soon there will be a new generation to give eggs and meat for the table. It’s time to use the remnants of the autumn harvest in the freezer to make way for the new produce sprouting in the garden beds and hot house.

Chicken Parma; low fodmap gluten free

Ingredients

• 2 free range organic chicken breasts
• 1 large egg
• 1 cup quinoa flakes
• 1/2 cup fresh finely chopped parsley, thyme and oregano
• fresh ground sea salt and black pepper to taste
• 2 table spoons of water
• 2 table spoons olive oil
• 1 teaspoon sesame oil

Method

• whisk the egg in a shallow dish with the water
• place all dry ingredients and chopped herbs in a plastic freezer bag or a plastic storage box with tight fitting lid  and shake well
• partially cut the chicken breasts in half  leaving at least an inch still joined and open up the breasts like a butterfly
• place chicken breasts one at a time in the container of dry ingredients and shake until the chicken is well covered
• dip the crust covered chicken breasts one at a time in the egg
• replace chicken in the crumb/crust mix and shake until the egg coating is well covered
• add the oils to a shallow fry pan and heat to a fast simmer
• place the chicken breasts in the pan and cook on both sides until the coating is golden brown and crispy

Top with Quick Tomato Sauce (see recipe section)  and grated cheese

Serving suggestions:

• Seasoned roasted potatoes
• Sautéed carrots
• fresh garden salad

seasoned roast potatoes