Monday, 30 April 2007

Tony Hadley's Garlic Chicken

Former Spandau Ballet star Tony says: 'This is an old recipe from a friend and is a favourite of mine to cook for the kids and family'

Ingredients

1 - 2 skinned chicken breasts per person

1½ cloves of garlic per chicken breast

1 egg for every two chicken breasts

Fine Jewish matzo meal (or you could use golden breadcrumbs)

Good extra virgin olive oil

Method

1 Cut chicken into 1 - 2 inch strips (scissors are best for this) and place into a bowl

2 Crush garlic on to chicken

3 Whisk the egg and add to the chicken and garlic

4 Mix thoroughly and leave for 30 mins or longer to marinade

5 Pour the matzo meal (or golden breadcrumbs) into another bowl.
Enough to coat the chicken

6 Dunk the chicken in the meal/breadcrumbs to coat (just enough for the first cooking session, approx eight pieces)

7 Heat the oil in a wok and stir-fry the chicken pieces until golden brown and place in a heat-proof dish. Cover with foil

8 Place in a pre-heated oven to keep warm while you finish any other batches of chicken you still have to cook

9 Serve with salad dressed in olive oil and balsamic vinegar