Baked Crumbed Rosemary Garlic Chicken with Chinese Vegetables I Found in the Fridge

Ingredients:

• 1x Butterflied Chicken Breast from your local butcher
• 1x Cup of wholemeal bread crumbs
• 6x Cloves of garlic (I love garlic!!)
• 1x bunch of rosemary
• Salt and Pepper to taste
• Olive Oil
• Chicken Stock
• 1x Cup of light creme
• Some dry white wine
• 1x chopped white onion

Method:

• Cut breast in half, then dry with a paper towel. Remove excess fat if desired.
• Cover the brest in olive oil and salt and pepper and leave to sit in the fridge
• Using a mortar and pestle. Combine rosemary leaves (discard the stem), garlic, breadcrumbs, some olive oil, some more salt and pepper to taste and smash it to bits.
• Smear the breadcrumbs all over the chicken, make sure it covers the entire breast and leave to sit in the fridge. Preheat oven to 180 degrees
• Start with the sauce, add into a hot pan some olive oil and then garlic, onions and cook till translucent. Add in the wine and watch it flame up, ohh yeah :)
• Add in stock & creme, reduce
• Add in salt and pepper to taste, I suggest making it a tad strong
• Pop chicken into oven whilst sauce is thickening, bake for around 20 minutes or until cooked
• Serve with some vegetables (I found this in the fridge pre-cooked lol)

Cooking Time: 30 minutes
Cost: $15