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Main Ingredients | Chicken Breast, Refined Flour |
Cuisine | Fusion |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
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
- In a dish mix maida with salt and pepper. Roll chicken breasts in this mixture and set aside.
- Heat two tablespoons of olive oil (garlic flavoured, if available) in a pan.
- Shallow fry chicken breasts on medium heat, turning them over for even browning.
- Heat butter in another pan. Add red wine and peach puree and cook for five minutes till it thickens.
- Set aside. Preheat oven to 200° C.Take a baking tray and grease it.
- Arrange fried chicken breasts on it. Spread parsley puree thickly on the chicken breasts.
- Drizzle with one tablespoon of olive oil. Sprinkle breadcrumbs, salt, pepper and one more tablespoon of olive oil.
- 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.
- Sauté coloured capsicums for two to three minutes and add chopped garlic, salt and pepper. Arrange chicken on a serving platter.
- Pour peach sauce on one side and arrange coloured peppers on the other.
- Serve hot garnished with a sprig of parsley.
Nutrition Info
Calories | 894 |
Carbohydrates | 52.1 |
Protein | 86.4 |
Fat | 37.8 |
Other Fiber | Vitamin B12- 1.3mcg |
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