Chicken breasts, lightly coated in a herb crust with a hint of lemon, makes a simple supper served on a bed of new season vegetables.
4 boneless chicken breasts
½ lemon, grated zest and juice
100g breadcrumbs (white or brown)
1 tbsp parsley
½ tbsp tarragon
½ tbsp thyme
2 tbsps oil or butter
Pre-heat the oven to med. (mark 4, 180°C).
Finely chop the herbs and add to a large mixing bowl with the breadcrumbs, lemon zest and juice. I dipped the chicken breasts straight into the herb mixture for a light coating, but dipping them in beaten egg first (as you would when making goujons) will ensure that a thicker layer of herby breadcrumbs stick to the chicken, but I quite like the simplicity of just the herb crumb.
Drizzle each coated breast with oil, or dot with butter and bake for 30-40mins (make sure the breasts are thoroughly cooked).
Serve with minted new potatoes, broad beans and peas, or other seasonal fresh vegetables.