Parmesan and Thyme Crumbed Chicken With Capsicum Salad

• 600 g chicken breast fillets (3 to 4peices , cut in half or 3 if larger in size)
• 14 cup flour
• salt and pepper (to season)
• 2 eggs (lightly Beaten)
• 1 cup dried breadcrumbs
• 34 cup shredded parmesan cheese
• 1 tablespoon chopped fresh thyme leave (or flat leave parsley)
• capsicum, salad
• 2 red capsicums (halved)
• 70 g baby rocket
• 3 teaspoons balsamic vinegar
• 14 teaspoon brown sugar
• 1 tablespoon olive oil

1. Pre-heat oven to 200C (395F) or 180C (355F) Fan force.
2. Place out three bowls.
3. Fill the first bowl the flour and salt & peper.
4. The second bowl with the eggs.
5. And the third bowl with the breadcrumbs, Parmesan Cheese and thyme.
6. Peice by peice Dust chicken in the flour, Dip into Egg mixture and then thoughroly coat with the breadcrumb mix.
7. And refrigerate for 30 minutes.
8. For Salad: Place Capsicums cut side down on paper-lined oven tray and bake for 20 mins until blackened.
9. Place in plastic bag, cool slightly then, peel and cut into strips & combine gently with rocket
10. Mix vinegar, sugar and oil together and dress salad just before serving.
11. Place chicken in a single layer on a baking paper lined tray and bake for 15 mins, or until cooked through, turning halfway through cooking.
12. Serve with salad.

chicken, flour, salt, eggs, breadcrumbs, parmesan cheese, thyme, red, baby rocket, balsamic vinegar, brown sugar, olive oil

Taken from www.food.com/recipe/parmesan-and-thyme-crumbed-chicken-with-capsicum-salad-407354 (may not work)