bunny-poultry

Basil crust chicken

Poultry

An easy chicken dish that do not take much time and always impress.

Ingredients:

  • 1/2 litre Chicken stock
  • 100 gr fresh basil leaves
  • 4 chicken breasts
  • 4 tomatoes
  • 1/2 loaf of stale white bread (3 or 4 days old)
  • 2 tbsp Dijon mustard
  • Corn starch
  • Watercress (optional)

Utensils:

  • Electric kitchen chopper
  • Pastry brush (optional)

Steps:

  1. Pre-heat the oven to 160 degrees.
  2. Remove the outer crust of the bread and grind the bread into crumbs with the kitchen chopper.
  3. Grind the fresh basil leaves with the kitchen chopper.
  4. Mix the bread crumbs and ground basil. If the basil clumps together, mix with your hands to get an even spread.
  5. Add 1 tablespoon of Dijon mustard to the chicken stock and stir until the mustard has dissolved into the stock.
  6. Empty the tomatoes and chop into small cubes.
  7. Fill the bottom of the oven tray with chicken stock.
  8. Place the chicken breasts side by side.
  9. Using a pastry brush (if you have one), cover the chicken breast with the remaining Dijon mustard (a thin layer suffices).
  10. Slowly pour the remaining chicken stock in the oven tray until the chicken breasts are half submerged. Make sure to avoid pouring over the chicken breasts as this would remove the mustard.
  11. Sparkle the entire dish with tomato cubes. A certain amount of tomato cubes should cover the chicken breasts.
  12. Cover the chicken breasts with the ground bread and basil mix.
  13. Slowly cook the dish in the oven for 45 minutes.
  14. Once cooked, remove the breasts from the tray and collect the remaining stock in a pot. Do not worry if the stock contains pieces of crumbs and tomato cubes. These will add flavour.
  15. Cook the remaining stock in a pot to make a corresponding sauce for your dish. Add corn starch to thicken to your liking.

Side suggestion:

This dish is usually eaten with watercress and fried potato cubes.

Tips and tricks:

  1. If you do not have chicken stock, dilute 2 chicken stock cubes in one litre of hot water.
  2. For an extra kick, add a dash of pepper over the mustard covered chicken breast.
  3. The fried potato cubes can either be fried in a pan or a fryer.