Chicken on Sourdough Croutons with Herb and Caper Sauce
Photography by Manja Wachsmuth.
Roasting the chicken on the garlic-infused bread gives you a big, gorgeous, crispy-edged crouton that is soft in the centre and rich with all the roasting juices.
Serves: 4
INGREDIENTS
4 single chicken breasts, skin on
4 slices lemon
4 x 1½ cm thick slices sourdough bread, cut from a large loaf
1 clove garlic, peeled
Herb sauce
½ cup packed flat-leaf parsley
¼ cup packed mint leaves
2 cloves garlic, crushed
⅓ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
pinch chilli flakes
1 tablespoon capers
1 teaspoon dried oregano
sea salt and freshly ground pepper
METHOD
Preheat the oven 180°C.
Herb sauce: Place all the ingredients in a food processor, season and process until smooth and bright green. Tip into a bowl.
Chicken: Put the chicken in a shallow dish and spoon over 2 tablespoons of the herb sauce, reserving the rest for serving. Turn the chicken in the sauce then season both sides of each breast.
Rub both sides of each of the slices of bread with the garlic clove then place on a lipped baking tray. Top each ‘crouton’ with a chicken breast, skin side up. Rub the lemon slices through the dish the chicken was in then place on top of the chicken. Roast for 30 minutes or until the chicken is cooked through. Cooking time will depend on the thickness of the chicken. Serve the remaining herb sauce separately and accompany with a salad of thinly shaved pear, fennel and rocket with pistachios.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!