Savory Chicken Protein Bake Recipe

About this recipe

A high-protein, comforting chicken dish perfect for dinner. This recipe combines tender chicken with a creamy, herb-infused sauce for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Thyme Bunched Herb
• 50G Pepper Black Ground BWFO
• 350G Typically Daylesford Organic Chicken Breasts
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Oxo Chicken Stock Cubes
• 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
• 500G Two Chicks Free Range Liquid Egg White
• 200G All Things Butter Unsalted Butter
• NaN Unsweetened Almond Beverage
• - Tata Salt
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg

Instructions

1. 1. On wax paper, combine 1/3 cup of the all-purpose flour, 1/4 tsp of the salt, and a pinch of black pepper. Coat the chicken breasts with this mixture.
2. 2. In a deep, 12-inch nonstick skillet, heat the olive oil over moderately high heat. Add the chicken and cook for 4 minutes on each side or until browned.
3. 3. Add the chicken stock to the skillet and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer the chicken to a buttered 13 x 9 x 3-inch baking dish, reserving the stock.
4. 4. In a medium bowl, whisk together the low-fat milk, egg, egg whites, remaining 1 1/3 cups of all-purpose flour, 1/4 tsp of salt, and chopped parsley until smooth.
5. 5. Melt the unsalted butter in a small saucepan over medium heat. Stir in the thyme and cook for 1 minute until fragrant. Add the reserved chicken stock and bring to a gentle simmer.
6. 6. Pour the milk and egg mixture evenly over the chicken in the baking dish. Drizzle the thyme-infused butter and stock mixture over the top.
7. 7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and the mixture is set.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.