Step 1

Preheat the oven to 220C/200C Fan/Gas 7.

Step 2

To make the crumb topping, place the bread in a food processor and blend into very rough crumbs. Heat the oil in a non-stick, ovenproof frying pan and fry the crumbs for 5 minutes, or until crisp and golden, stirring regularly. Tip into a bowl and toss with the cheese, garlic, salt, oregano, thyme and plenty of ground black pepper. Set aside.

Step 3

To make the chicken piccata, return the pan to the heat and add 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook the chicken for 2 minutes on each side, over a medium-high heat, until lightly browned, but not cooked through. Transfer to a plate.

Step 4

Add the remaining oil and the onion to the pan and fry over a gentle heat for 4–5 minutes, or until softened, stirring regularly. Add the garlic and cook for 1 minute more. Pour the cream into the pan, add 200ml/7fl oz of water and the capers and bring to a simmer, stirring. Season with salt and black pepper. Return the chicken to the pan and sprinkle with the crumbs.

Step 5

Bake in the oven for about 15 minutes, or until the chicken is cooked through and the sauce is bubbling.