Events and Celebrations

Roasted Chicken Breasts with Herb Butter

cook 20 mins
  • 50 g (2 oz) butter, softened
  • grated rind of 1 lemon
  • 1 garlic clove, crushed
  • handful of basil, finely chopped
  • 4 skinless, boneless chicken breasts
  • 6 tablespoons olive oil, plus extra for greasing
  • 100 g (3 1/2 oz) dry breadcrumbs
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • new potatoes
  • green beans
  • Mix together the butter, lemon rind, garlic and basil and season to taste. Use a sharp knife to make a small horizontal slit in the side of each chicken breast to form a little pocket, making sure you don't cut all the way through the meat. Tuck some of the butter inside each breast, then smooth over to seal.
  • Rub 1 tablespoon oil over each chicken breast and season well. Put the breadcrumbs on a plate and dip each breast in the crumbs until well coated.
  • Transfer the chicken to a lightly greased baking tin, sprinkle over the Parmesan, drizzle with the remaining oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until golden and cooked through. Serve with new potatoes and green beans.
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