John Myers
Baked Chicken Breast
The perfect baked chicken breast recipe with a picture and simple step-by-step instructions.
- 500 g Fresh broccoli
- Salt
- 3 piece Tomatoes
- 2 Fresh shallots
- 6 tbsp Rapeseed oil
- 2 Chicken breasts
- 150 g Ricotta
- 4 tbsp Breadcrumbs
- 4 tbsp Chopped hazelnuts
- 0,5 bunch Basil
- 1 Peeled garlic clove
- Salt and pepper
- Cut the broccoli into florets and blanch in boiling salted water for 5 minutes, drain, rinse and drain well.
- Remove the stem from the tomatoes. Cut the tomatoes into large pieces. Peel the shallots and cut into wedges. Place the broccoli, tomatoes and shallots in a baking dish (25 + 36 cm), season with salt and pepper and mix.
- Put breadcrumbs, hazelnut kernels, basil leaves, 4 tablespoons of oil, garlic, salt and pepper in the blitz chopper and chop finely.
- Preheat the oven to 220 degrees (convection not recommended). Halve the chicken breasts horizontally and spread the crumb mixture on the meat, press down well.
- Spread the ricotta in teaspoon-sized portions on the vegetables. Place the chicken breasts on the vegetables. Bake in the hot oven on a rack on the middle rack for 25-30 minutes until light brown. Arrange on plates and serve.
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