Prep time:

Cooking time: 35 minutes

Total time:

Serves: 4

4 Boneless Chicken Breasts

1/2 Lemon, grated zest and Juice

100g Breadcrumbs

1tbsp Parsley

½tbsp Tarragon

½tbsp Thyme

2tbsp Oil or Butter

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.

  1. Pre-heat the oven to med. (mark 4, 180°C).
  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.

  • words:
  • pictures: David Merewether

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