herb crusted chicken

As some of my readers may know, I'm an avid promoter of healthy eating. Healthy eating in the sense that foods are taken into moderation without giving up any flavor. A great way to add flavor without the extra fat, carbs and calories is to incorporate herbs into your dishes. What better herb to use in the summer time than peppery, fragrant and delectable basil.

Chicken breast is a great source of protein and low in fat but when cooked improperly, it's dry and tasteless. We're going to overcome this by quickly coloring the chicken on each side and finishing it in the oven to get a juicy, succulent piece of meat.

On top of the sautéed chicken breast is a quick tomato salsa. Tomatoes are high in vitamin C and lycopene. Vitamin C acts as an anti-oxidant and lycopene has been shown to reduce chances of cancer.

Finally, the salsa is finished with a herb breadcrumb which is a mixture of stale, day old bread, parsley and Parmesan cheese. Full of flavor without adding on too many calories. Finish layering and pop it in the oven and you have yourself a delicious, healthy and fast Herb Crusted Chicken.

Herb Crusted Chicken
Inspired by Gordon Ramsay, serves 2

Ingredients:
- 2 chicken breasts
- 2 shallots, sliced
- about 2 cups of cherry tomatoes, cut in half
- handful of basil, chiffonade
- 4 slices of day old bread or a quarter of a baguette
- handful of flat leaf parlsey
- 0.75 cup Parmesan cheese, freshly grated

1) Season the chicken breasts on both side with salt and pepper. Pre-heat the oven to 400 degrees F.
2) Add olive oil to a hot pan and sauté the chicken breasts on each side for 1.5 - 2 minutes. Make sure the pan is hot to get a good color. If you don't hear it sizzling, get it out of the pan. After coloring the second side, leave to rest on the tray that'll be going into the oven.
3) In the same pan, add more olive oil if needed and sweat down the shallots and cherry tomatoes. It should take about 4 - 5 minutes to sweat down. Chiffonade the basil and stir in at the end. Stir/toss to incorporate the basil well and pour on a plate to cool.
4) In a mixer, add the stale bread, parsley and the grated Parmesan cheese. Blitz until you get a fine crumb.
5) Scoop a generous portion of the salsa over the chicken and top off the salsa with the herb breadcrumbs liberally. Grate a slight more Parmesan cheese over the breadcrumbs for that amazing color. Place in the oven for 10 - 12 minutes.
6) Eat and be merry.
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I can't find my piping bag so the chocolate/honey recipe will have to wait until I can get a hold of one...