Oven Baked Crispy Mediterranean Chicken
April J Harris
mild vegetable oil
skinless chicken breasts
freshly ground pepper
breadcrumbs or Matzo meal
paprika plus extra for garnish
minced (or 1 teaspoon Very Lazy Garlic)
finely grated zest of 1 lemon
splash of lemon juice
finely grated Parmesan cheese
finely diced cucumber
salt and pepper to taste
Preheat the oven to 400°F (200°C or 180° for a fan oven).
You will need a roasting pan with a rack. I like to line the bottom of the pan with foil to make for easy clean up.
Lightly brush the rack with a bit of vegetable oil.
Whisk ¼ cup of the milk together with the Dijon mustard, salt, pepper and paprika in a medium bowl.
Place the breadcrumbs on a plate.
Add the basil and oregano to the breadcrumbs and mix well.
Dip one piece of chicken at a time in the milk mixture and then the breadcrumbs and herbs, rolling and pressing the breadcrumb mixture in so that it sticks well.
Carefully place each chicken breast on the rack in the roasting pan.
Bake the chicken breasts for 35 minutes or until no pink remains inside and the internal temperature of the chicken reaches 165°F (74°C).
Meanwhile, melt the butter in a small saucepan over medium heat.
Add the garlic and cook for just a moment.
Whisk in the flour and cook the roux for a minute or two.
Gradually add the remaining milk, a bit at a time, until you have a relatively thick and creamy sauce.
Stir in the Parmesan cheese and lemon zest.
Stir in a squeeze of lemon juice and the cucumber along with salt and pepper to taste.
Serve the Oven Baked Crispy Mediterranean Chicken with the cucumber sauce spooned over top.
Garnish with paprika before serving.
Adapted from The Milk Calendar
Tried this recipe?