preheatt he oven to 2200C/Fan 2000C/Gas 7. Place the bread on a
largeb aking tray lined with baking parchment and toast until pale
goldenb rown. Leave to cool for 5 minutes, then remove the crusts
and tear the bread into large pieces.
put the bread in a food processor and blitz into crumbs. Tip these
into a large bowl and toss with the oregano, salt and Parmesan cheese,
then season with lots of black pepper. Divide the crumb mixture
between2 dinner plates. Spoon the yoghurt into a bowl and sprinkle
the flour on a plate.
Takea chicken breast and coat it lightly in the flour, shaking off
anye xcesst, hen dip it into the yoghurt until evenly covered. Then
placet he chicken on a plate of crumb mix and press so you get a
thickish crust all over.
Transfetrh e chicken carefully to the lined baking tray. Continue
dipping and coating the rest of the chicken breasts until they all have
a lovelyc rust of crumbs. Each plate of crumbs should be enough
to coat 2 breasts.
Baket he chicken for 22—25 minutes until golden, crisp and cooked
through.L eavet o stand for 4—5m inutes before serving with some
fresh green salad.
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