Thursday, March 29

♥ Meat: Chicken Breasts With a Parmesan Crumb Topping

Serves 4

  • 4 skinless, boneless chicken breasts
  • 5 tbsp pesto sauce (2)
  • 40 g/ 1 1/2 oz ciabatta breadcrumbs (4)
  • 25 g/ 1 oz Parmesan cheese, grated (5)
  • finely grated rind of 1/2 lemon (1)
  • 2 tbsp olive oil (3)
  • salt and pepper (6+7)
  • roasted vine tomatoes, to serve

1. Preheat the oven to 210°C/425°F/Gas Marl 7. Cut a deep slash into each chicken breast to make a pocket
2. Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket

3. Fold the chicken flesh back over the pestro and place in an oven proof dish
4. Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind

5. Spread the breadcrumb mixture over the chicken breasts. Season to taste with salt and pepper and drizzle with the oil.

6. Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat

7. Serve the chicken hot with roasted vine tomatoes
Source: Photo CookBook ($ 4.99) on the iPad, iPodTouch, and iPhone

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