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05-05-2011, 06:11 PM
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HERB CRUSTED CHICKEN
Parsley coated chicken baked and served with peach sauce
Preparation Time : 10 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken breast
4
Refined flour (maida)
1/2 cup
Salt
to taste
Black peppercorns
1 teaspoon
Olive oil
5 tablespoons
Butter
1 tablespoon
Red wine
1/2 cup
Fresh peaches, pureed
4
Fresh parsley, pureed
1/2 cup
Fresh bread crumbs
1/2 cup
Red capsicum, diced
1 measures
Yellow capsicum, diced
1 measures
Green capsicum, diced
1 medium
Lemon juice
2 tablespoons
Garlic, chopped
3-4 cloves
Fresh parsley
for garnish
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.
HERB CRUSTED CHICKEN
Parsley coated chicken baked and served with peach sauce
Preparation Time : 10 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken breast
4
Refined flour (maida)
1/2 cup
Salt
to taste
Black peppercorns
1 teaspoon
Olive oil
5 tablespoons
Butter
1 tablespoon
Red wine
1/2 cup
Fresh peaches, pureed
4
Fresh parsley, pureed
1/2 cup
Fresh bread crumbs
1/2 cup
Red capsicum, diced
1 measures
Yellow capsicum, diced
1 measures
Green capsicum, diced
1 medium
Lemon juice
2 tablespoons
Garlic, chopped
3-4 cloves
Fresh parsley
for garnish
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.