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

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.