John Myers
Poultry: Chicken Breasts Under Herb and Cheese Hood
The perfect poultry: chicken breasts under herb and cheese hood recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken breasts
- 3 tablespoon Extra virgin olive oil
- 3 tablespoon Salt
- 3 tablespoon Butter for the mold
- 1 piece Onion, small
- 100 g Sheep cheese
- 3 tablespoon Breadcrumbs
- 1 handful Herbs, fresh – rocket, olive, rosemary, sage, oregano, thyme
- 3 tablespoon Extra virgin olive oil
- Pepper and salt
- Remove tendons and fat from the chicken breasts and divide once across. Heat the oil in a pan and sear the meat on both sides. Salt a little after turning.
- Place the seared meat in a greased baking dish.
- For the herb crust, sort, clean and finely chop the herbs. Crumble the shaft cheese and work it into a paste with the breadcrumbs, herbs and oil.
- Peel the onion, dice it finely and fry it in a little oil. Now add to the herb-cheese mixture and mix well. Season with pepper and salt. If this is too crumbly, you can add a little oil or a spoonful of cream.
- Now the mixture is distributed on the meat and this is baked in a preheated oven for about 30 – 45 minutes at approx. 180 degrees lower / upper heat.
- I served my balsamic tomatoes with it. (Vegetables: tomato vegetables in balsamic vinegar)
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