Friday, November 11, 2011

Herb Crusted Chicken Breasts - Baked

I believed that the best things in world are "Deep Fried"!!! and then I tried baking this crusted chicken breast. Boy, was I surprised or what? The same crisp and crunchy texture but with just the tiniest bit of oil. Maybe thats what they mean when they say " Having you cake and eating it too".

So here is a very easy to make,  non-messy chicken dish for a sit down meal, be it with friends,family or even a book ;-))!!

Herb Crusted Chicken Breasts - Baked

Serves - 2


Chicken Breasts - 2

For Marinade :
English Mustard                   - 2 tbsp
Mayonnaise/Cheese Spread - 1 tbsp
Olive Oil                              - 1tsp
Garlic Powder                     - 1/4 tsp
Dried Mixed Herbs              - 1 tbsp

For Crust :
Fresh Bread Crumbs - 2 Cups
Garlic Powder           - 1/4 tsp
Chilli Flakes               - 1/2 tsp
Mixed Herbs             -  1 tbsp
Oregano                    - 1tsp
Salt                           - As and if necessary

To Make

1. Put the chicken breasts in a zip lock bag and beat it lightly to flatten the chicken.

2. Mix all the ingredients for the marinade. Rub the chicken with the mix.Marinate for at least 10-15 mins.

3. Mix all the ingredients for the crust.

4. Roll the chicken in the crumb till completely coated.

5. Grease an aluminium sheet with olive oil, put the coated chicken on it and bake in a preheated oven for 35- 40 min at 220C.

6. Turn the chicken over mid way to get even coloring on both sides.

Preparation Time - 15 mins
Baking Time - 40 mins

Notes and Deviations :

1. The herbs I used are - Dried Basil, Dried Parsley, Dried Rosemary

2. Garlic Powder is optional. I made the crumbs out of a garlic loaf so did not add any powder to the crumb.

3. You may make any marinade of your choice - the combination of mustard and mayo gave the complete taste of hot, sour and creaminess.

4. You could marinate for any length of time, the minimum being at least 10-15 mins. Refrigerate or freeze if  marinating for longer duration.

Serve hot with some mayonnaise and a side of mashed potato/potato wedges or some sauteed vegetables like I did.