This is the perfect summertime roast dinner. The basil crust on each chicken breast will keep the meat moist and give it a fresh summery flavour. Serve with boiled new potatoes and a green salad.
Roast Chicken Breast with Basil Crust
What You Need
Serves 4
- 4 free range or organic chicken breasts
- 100g fresh bread crumbs
- 65g soft butter
- 30g grated parmesan or mature cheddar cheese
- 15 to 20 large basil leaves
- 1 teaspoon of chopped fresh parsley
How To Make
Instructions:
- Preheat the oven to 180°C.
- Blend the bread crumbs with the basil leaves and parsley for one minute in a food processor until the bread crumbs turn green and the herbs are fully blended.
- In a mixing bowl fold the butter and the grated cheese with the herb bread crumbs.
- Roll out the herb bread crumb mix between two pieces of parchment paper. Place flat in the fridge to chill for 10 to 15 minutes.
- Once chilled, cut the herb bread crumb mix into four rectangles big enough to cover each chicken breast.
- Cover each chicken breast with the herb bread crumb mix and place them on a roasting tray.
- Roast the chicken breasts for 25 to 30 minutes.
What You Need
Serves 4
- 4 free range or organic chicken breasts
- 100g fresh bread crumbs
- 65g soft butter
- 30g grated parmesan or mature cheddar cheese
- 15 to 20 large basil leaves
- 1 teaspoon of chopped fresh parsley
How To Make
Instructions:
- Preheat the oven to 180°C.
- Blend the bread crumbs with the basil leaves and parsley for one minute in a food processor until the bread crumbs turn green and the herbs are fully blended.
- In a mixing bowl fold the butter and the grated cheese with the herb bread crumbs.
- Roll out the herb bread crumb mix between two pieces of parchment paper. Place flat in the fridge to chill for 10 to 15 minutes.
- Once chilled, cut the herb bread crumb mix into four rectangles big enough to cover each chicken breast.
- Cover each chicken breast with the herb bread crumb mix and place them on a roasting tray.
- Roast the chicken breasts for 25 to 30 minutes.
