Herb crusted chicken

Herb crusted chicken

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.

Prep time:

Cooking time:

Total time:

Serves: 4

4 boneless chicken breasts

lemon, grated zest and juice

100g breadcrumbs (white or brown)

1 tbsp parsley

tbsp tarragon

tbsp thyme

2 tbsps oil or butter

  1. Pre-heat the oven to med. (mark 4, 180C).
  2. 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.
  3. Drizzle each coated breast with oil, or dot with butter and bake for 30-40mins (make sure the breasts are thoroughly cooked).
  4. Serve with minted new potatoes, broad beans and peas, or other seasonal fresh vegetables.

For more info. on the practical gardening courses that Jo runs from her home in Woodchurch, visit www.hornbrookmanor.co.uk or call 01233 861149.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Baking & Deserts

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