When my nieces stay over, I try to make dinner kid-friendly and interesting. This dish is pretty simple and takes next to no preparation time…always handy when you are playing hide and go seek right up to dinner time.


2 chicken breasts
2 cloves garlic
25g butter
1 egg
1 handful Parmesan cheese grated
1 floret broccoli
1 punnet brown mushrooms
1 bunch asparagus

For the chicken
Preheat oven to 180 degrees Celsius
Slice a pocket in each chicken breast.
Blend garlic and butter until creamy and salt to taste.
Fill the pockets in the chicken breast liberally with the mixture
Lightly beat the egg and have the grated Parmesan on a plate.
Dip the stuffed chicken breast in the egg and roll in the Parmesan then place it on a grill rack in the oven for 16 minutes.

For the mushrooms, asparagus and broccoli

Slice and sautee in pan with a little butter and salt. For the broccoli, dust with Parmesan to finish. For the mushrooms, add a dash of Lea & Perrins sauce.

Plate and serve.

Kiss kiss,



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