First post with the new (and improved?) handling of comments.  Thanks to all who stop by to have a peek at what I'm rambling on about, and special thanks to those who take the time to let me know you were here!  I'm not sure if I'll keep the replies at the beginning of the posts or move them to the end, we'll see how it goes.

LizBeth- Keep an eye out and see how you think the new format works.  I had been struggling for a way to handle post comments in a better way and the whole time it was staring me in the face on Shirley's blog!  The pork belly was delicious, always is, and has become one of my favourite cuts of pork for roasting.  The roasting pan was a bit pricey, but well worth it.  It's lovely and heavy plus easy to clean!

Lizzie- Thanks, it was a very enjoyable - very s-l-o-w Sunday :-)

Gill- You're more than welcome, but you may have a fight on your hands with BH for the crackling!  It pulled off the top so easily and was crunchy to the max, lol!

This is from the "Jamie's Ministry Of Food" cookbook, page 241.  I've got ALL the books - big, big JamieO fan and love his style as he bish, bash, bosh's his way around a kitchen.  :-))    (He has stated that he never used the term "bish bash bosh" which is too bad as I love saying it, lol)

Ingredients

• 1 clove garlic
• 1 unwaxed lemon
• 6 cream crackers
• 25g butter
• 4 sprigs of fresh flat leaf parsley
• sea salt and fresh ground black pepper
• 2 heaped Tbsp plain flour
• 1 large egg
• 2 skinless chicken breasts
• olive oil

Method

1. Peel the garlic and zest the lemon.  Put the crackers into a food processor with the butter, garlic, parsley, lemon zest and a pinch of salt and pepper.  Whiz until mixture is very fine, and then pour the crumbs onto a plate.
2. Sprinkle the flour on a second plate, crack the egg into a small bowl and beat with a fork.
3. Lightly score the underside of the chicken breasts.  Put a square of clingfilm (I used greaseproof paper) over each one and bash a few times with the bottom of a pan (I use my rolling pin) to flatten out.
4. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the cracker crumbs - pressing the crumbs into the meat so that they stick well.
5. You can either bake or fry the chicken - If baking, preheat the oven to it's highest setting and place the chicken on a baking tray to cook for about 15 minutes.   /   If frying, put a frying pan on a medium heat and add a couple lugs of olive oil.  Cook the chicken for 4-5 minutes on each side until cooked through, golden and crisp.

*Ta Jamie, I never bashed a chicken breast until I tried this recipe...very liberating and a great way to vent a bit of stress ;-)  Bash 'em all the time now, lol.*