Herb Crusted Chicken

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Ingredients list for Herb Crusted Chicken

• 4 Chicken Breast
• 1/2 cup Refined Flour
• to taste Salt
• 1 teaspoon Black peppercorns
• 5 tablespoons Olive oil
• 1 tablespoon Butter
• 1/2 cup Red wine
• 4 Fresh peaches pureed
• 1/2 cup Fresh parsley pureed
• 1/2 cup Fresh bread crumbs
• 1 measures Red capsicum diced
• 1 measures Yellow capsicum diced
• 1 medium Green capsicum diced
• 2 tablespoons Lemon juice
• 3-4 cloves Garlic chopped
• for garnish Fresh parsley

Method

1. In a dish mix maida with salt and pepper. Roll chicken breasts in this mixture and set aside.
2. Heat two tablespoons of olive oil (garlic flavoured, if available) in a pan.
3. Shallow fry chicken breasts on medium heat, turning them over for even browning.
4. Heat butter in another pan. Add red wine and peach puree and cook for five minutes till it thickens.
5. Set aside. Preheat oven to 200° C.Take a baking tray and grease it.
6. Arrange fried chicken breasts on it. Spread parsley puree thickly on the chicken breasts.
7. Drizzle with one tablespoon of olive oil. Sprinkle breadcrumbs, salt, pepper and one more tablespoon of olive oil.
8. Bake chicken at 200° C for ten minutes. In the pan in which the chicken has been fried and removed, pour the remaining olive oil.
9. Sauté coloured capsicums for two to three minutes and add chopped garlic, salt and pepper. Arrange chicken on a serving platter.
10. Pour peach sauce on one side and arrange coloured peppers on the other.
11. Serve hot garnished with a sprig of parsley.

Nutrition Info