Baked chicken breast fillets with couscous

The chicken breast is washed, shaped and slightly thinned to have six pieces of fillet.

Grate the cheese on a fine grater.

In a plate, mix well: breadcrumbs, salt, pepper and grated cheese.

Take each piece of fillet, give it a mixture of breadcrumbs, cheese and spices on both sides. Press a little, so that the "shell" of the chicken breast is quite thick.

Take a piece of baking paper, put in the middle a little mixture of breadcrumbs with cheese, and on top put the chicken breast fillet, previously rolled in the same mixture. Sprinkle the chicken breast fillet with olive oil, then seal / wrap in baking paper.

Do the same with the other pieces of fillet and when they are all packed, put them in a tray lined with aluminum foil.

Put the tray in the oven, over medium heat, for 20-25 minutes, then remove, turn the packets on the other side and leave in the oven for another 20 minutes.

Meanwhile, boil the couscous in salted water for 7 minutes, strain it, place on a plate and sprinkle with melted butter.

After the recommended time, remove the tray from the oven, unpack the packets and place the schnitzels on a plate, or directly in the plates, next to the garnish of couscous with butter. Sprinkle with chopped parsley prepared in advance and serve immediately, hot.

1

Thin the chicken breast a little, so that it is not too thick.

2

Instead of cheese, you could use parmesan, which is finer and would adhere better to the chicken breast fillet.

3

After shaping and washing the chicken breast, let it drain a little before dipping it in breadcrumbs, cheese and spices. It should not be watery, but relatively dry.

4

Seal / wrap the chicken fillet well in baking paper, after pouring olive oil on top.

5

Bake the packaged schnitzels in the oven for 20-25 minutes on each side.

6

Prepare the garnish in advance, because the schnitzels must be hot when serving.

7

You can pair it with a seasonal salad, or simply sliced ​​tomatoes.