Tuesday, November 23, 2010

Backed Chicken With Herb Crumbs


2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1 whole Chicken
1 Pinch of salt
1 Pinch of black pepper
1 egg
1 tbsp flour
80 g white bread slices
3 tbsp olive oil


Pluck the rosemary needles and thyme leaves from their stems and finely chop them. Cut the chicken into parts. Cut each breast into two pieces . Separate the breast twice. Separate the legs at the joints and cut throught each thigh along the bone. Season with salt and pepper.

Beat the egg in a mixing bowl. Add the flour, rosemary, thyme and salt. Mix with a fork until smooth. Cut off the crust from the white bread slices and finely chop in the food processor. Place the chicken pieces in the bowl and turn to coat with the egg mixture. Then add the white breadcrumbs and mix again.

Place the Chicken pieces on an alluminum baking sheet and sprinkle with some olive oil. Bake in a preheated convection oven at 400°F (200°C) for 40 minutes. You may have to cover the chicken with aluminum foil to prevent the crust from getting too dark. Arrange the chicken in a baking dish and serve hot.

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