Garlic Herb Crusted Chicken Breasts
by Jay Wadams
My recipe for Baked Garlic and Herb Crusted Chicken is the tastiest and easiest chicken dinner around. With juicy, succulent chicken breasts, golden-brown buttery breadcrumbs and sweet cherry tomatoes, this recipe is sure to please the pickiest eater.
Ingredients
- 75 g unsalted butter r, softened
- 2 Tbsp fresh rosemary leaves chopped
- 2 Tbsp fresh thyme leaves
- small bunch of fresh parsley diced
- 2 fat cloves of garlic
- 800 g boneless and skinless chicken breasts (200g / 7 oz. each)
- 5 Tbsp fresh breadcrumbs
- 250 g cherry or grape tomatoes, halved
- 2 small red onions sliced into thin wedges
- 1 Tbsp extra virgin olive oil
for the potato corn mash:
- 1 kg floury potatoes peeled and quartered
- 4 Tbsp canned sweetcorn
- 125 ml full cream milk
- optional: finely grated zest of 1 lemon
- sea salt and black pepper
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 220° / 425° F / Gas 7. Bring a large pot of salted water to a boil and cook the potatoes until tender. Add the sweet corn to the pot in the last 5 minutes of cooking. Meanwhile, proceed with the recipe.
- MAKE THE GARLIC HERB BUTTER: In a small bowl, mix the softened butter with herbs and garlic, and season with salt and pepper.
- SEASON THE CHICKEN: Cut 5 or 6 long, deep slashes into the chicken breasts, then rub half of the garlic herb butter over the chicken breasts, being sure that it gets right down into the slashes.
- MAKE THE CRUMB TOPPING: Add the breadcrumbs to the remaining butter and use a fork or your fingers to rub the butter into the breadcrumbs.
- ASSEMBLE: Transfer the chicken breasts to a baking dish. Spoon a quarter of the crumb mixture over each breast, pushing down gently on it. Scatter the tomatoes and onions around the chicken breasts, drizzle with olive oil and season with a little salt and pepper.
- BAKE: Bake in the preheated oven for 25 minutes, until the crumb is golden brown and the chicken is cooked through.
- SERVE: Drain the potatoes and mash. Add milk until the desired consistency is reached and season with salt, pepper and lemon zest (if using). Divide the potatoes, chicken, tomatoes and onions between four warmed plates and serve immediately.
Notes
If you are unsure about whether the chicken breasts are cooked or not, I recommend an Instant Read digital thermometer like the one below.
Nutrition
Serving: 1breast | Calories: 704kcal | Carbohydrates: 65g | Protein: 52g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 395mg | Potassium: 2135mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1098IU | Vitamin C: 76mg | Calcium: 145mg | Iron: 5mg