Waterman House x Born & Bred
Oat Crusted Parmesan Chicken With Jalapeño Relish Flatbreads With Hot Honey

Oat Crusted Parmesan Chicken With Jalapeño Relish Flatbreads With Hot Honey Recipe

Part 1
Oat Crusted Parmesan Chicken With Hot Honey

Serves 4

  • 4 chicken breasts, skinless & boneless
  • 4 large eggs
  • 200ml milk
  • 300g plain flour
  • Salt & pepper
  • 200g panko breadcrumbs
  • 300g oats - gently pulsed
  • Olive oil
  • 200g parmesan cheese, grated
  • Drizzle of Murray's Hot Honey

Preheat oven to 200C.

First prepare the chicken filets by slicing each breast from top to bottom so it can be opened out like a book. Place each chicken breast into a plastic bag and using a rolling pin, flatten to achieve an even thickness.

Prepare 3 bowls, one bowl with oats and breadcrumbs mixed together, second bowl with the beaten eggs and the third bowl with flour, seasoned with salt and pepper.

Coat each piece of chicken in flour and shake off the excess. Next, dip the chicken into the egg mixture and finally into the breadcrumb and oat mixture. Repeat the steps with the remaining chicken pieces.

Place a frying pan over a medium heat, add in the oil. When it's hot, but not smoking, add in the chicken. Cook until lightly brown, approx 6 minutes, turning halfway through.

Transfer to a baking tray and bake in the oven for approximately 15 minutes, until golden brown. Turn the chicken halfway through cooking to ensure an even bake.

Serve with freshly grated parmesan, a drizzle of hot honey and a fresh crisp salad.

Part 2
Simple flatbreads with Jalapeno relish

Makes 8 large flatbreads or 16 small

  • 550g strong white bread flour
  • 10g fine sea salt
  • 10g fresh yeast
  • 200ml water
  • Olive oil for brushing
  • 2 tbsp Fiery Jalapeno Relish
  • 4 spring onions, finely chopped

Mix the yeast into 100ml of lukewarm water and leave for 5 minutes to activate.
Add the flour and salt into a large mixing bowl and mix well.
After the yeast is activated, pour this into the flour, together with the remaining 100ml of water and mix well to combine.

Turn out onto a clean work surface and knead for approx 10 minutes until the dough is soft and smooth.
You can use a mixer with a dough hook to half the kneading time.

Add the relish and spring onions and continue to knead for another couple of minutes until everything is evenly distributed.
Put the dough into a clean oiled bowl and cover with cling film.
Leave the dough to rise until doubled in size.

Divide the dough into 8 or 16 equal pieces and shape each piece into a ball.
Leave the dough balls on a floured work surface and cover with oiled cling film.
Leave for another 30 minutes for a second prove.

Roll out the dough balls into flats about 2mm in thickness.
Brush the tops lightly with olive oil.
Place each one on the peel and into the oven floor.

Bake quickly, turning them 180C for even baking.
When cooked, wrap them in a clean tea towel to keep them warm and soft. 

Eat as soon as possible.