Roasted chicken breast with crispy crust

Instructions

1. Put the chopped breasts in a saucepan filled with water. Add the thyme and cook for 15 minutes on low heat.
2. Grind the bread into fine crumbs. Transfer it to a bowl. Add the ground walnuts, parsley, red pepper, garlic, onion, salt and black pepper. Stir with a spoon to mix.
3. In another bowl beat the eggs. Set aside side.
4. Drain the water from the meat with the colander. Set aside to cool so that you can touch and work with them.
5. Roll each piece of meat into the flour to coat well. Remove the excess flour. Then dip into the eggs and finally into the aromatic crumbs.
6. Arrange them in a tray covered with baking paper and lightly greased with oil. Between the legs, leave a distance, because we want to bake them, not to boil them. Pour the meat with oil. About 1 tsp for each piece.
7. Put the tray in a preheated oven to 200 °c (fan forced) for 20 minutes.
8. Serve with fresh salad and lemon slices.
9. Bon app!

• Servings : 5-6
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : beef, Chiken and paultry, Finger foods, Kids are cooking, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Chicken breast, Chives, Flour, Ground black pepper, Parsley, Red pepper, Salt, Sunflower oil, Thyme, Walnuts, Wholemeal bread