Chicken Maryland

    1 hour 5 min

    Succulent chicken breast coated in breadcrumbs and served with a rich cream and pepper sauce, and rice.

    Tyne and Wear, England, UK
    77 people made this

    Serves: 4 

    • 1.25 - 1.75kg (3-4 lb) chicken breast fillets
    • 4 tablespoons plain flour
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 medium egg
    • 1 tablespoon paprika
    • 100g golden breadcrumbs
    • 25g margarine
    • 1/2 pepper (any colour)
    • 300ml single cream

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Mix together the salt, pepper, flour and paprika and coat the chicken with this mixture. Dip the coated chicken pieces in the egg and cover with the breadcrumbs.
    2. Grease a baking tray and place the chicken on the tray. Place in the oven to cook until cooked thoroughly (cut the chicken in half to check).
    3. Melt the margarine in a wok or large saucepan, add the diced pepper and cook for 3-4 minutes. Stir in the flour and remove from the heat. Gradually stir in the cream and seasoning. Return to the heat and cook until thickened, stirring continuously but DO NOT allow the sauce to boil.
    4. Serve the chicken and sauce with boiled rice.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    How much of the flour do you put in the first mixture?  -  10 Feb 2013


    Did not like the sauce had to grate some cheddar cheese into mix to get greater taste.  -  20 Nov 2015


    Chicken Maryland? Chicken Maryland is the thigh and leg not breast of chicken! Maybe you should have called it crumbed chicken breast.  -  04 Mar 2015  (Review from Allrecipes AU | NZ)