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Chicken Breasts with Crispy Gluten Free Herb Topping
servings
4 people
time
45 min
Crowned with fresh herbs and crispy gluten free cornflakes, these lemony chicken breasts are a perfect partner to spring salads and potato wedges.
Crowned with fresh herbs and crispy gluten free cornflakes, these lemony chicken breasts are a perfect partner to spring salads and potato wedges.
Add extra bite to your chicken breasts with this super easy gluten free recipe. Fresh lemons and gluten free cornflake crumbs give these juicy chicken breasts an intense lemon flavour and a satisfyingly crunchy herb coating. Even the pickiest of eaters won’t be able to resist these fresh flavours! It’s an absolute cinch to make and is healthy too – natural ingredients baked to perfection. Make this your go-to gluten free chicken breast recipe for a quick and easy protein option with impact.
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Preparation
in 15 minutes
Cooking
in 30 minutes
Temperature
200 °C
- Sprinkle 1 ts(p) of salt on the chicken breasts.
- Heat 1 tb(sp) of olive oil in a ovenproof pan and cook the chicken breasts one minute both sides just to get them golden.
- Cut the lemon into half.
- Squeeze 1 tb(sp) of lemon juice and set aside.
- Slice the lemon and put the slices into the pan right underneath the chicken breasts.
- Put the parsley, 50 ml of olive oil, ½ ts(p) of salt, sugar and lemon juice into the food processor and run until smooth. Add corn flakes and let it run a little, just to get the corn flakes broken.
- Cover the chicken breasts with the herb sauce.
- Bake in the oven at 200°C for 25 minutes or until chicken breasts are well done.
- Serve with parsley leaves.
Ingredients
25
g
4
chicken breasts
(boneless)
1 1/2
tsp
salt
75
ml
olive oil
1
lemon
1
tbsp
lemon juice
1
bunch
parsley
1
tsp
sugar
Optional:
2
tbsp
Parmesan cheese, grated
For serving:
parsley
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No rice added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Products
in this recipe
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