Zingy Lemon Chicken is an easy recipe for a chicken dinner full of contrasting flavours and textures.
|Zingy Lemon Chicken|
I do love bread! Although we make bread regularly in our bread maker, it’s always nice to try some speciality breads. Roberts Bakery offered me some samples from their new Speciality range – a collection of
artisan-style breads that are perfect for giving meals cooked at home
that dining-out luxury. Available as
White Sourdough Bloomer, Malted Cob, Ciabatta and Tiger Bloomer, they
can be bought from Ocado and all leading convenience stores (there is a handy store finder on their website) and are
ideal slightly warmed for that bakery-fresh crunch.
We received the Malted Cob, White Sourdough Bloomer and Tiger Bloomer to review. The bread arrived mid-week and we got stuck into the Malted Cob straight away, it had a rich, sweet flavour which was fantastic with cheese. I froze the White Sourdough and the Tiger Bloomers so that I could use them at the weekend. They both crisped up beautifully in the oven.
Roberts Bakery have some great recipes using bread on their website. I decided to make this recipe for Zingy Lemon Chicken. It was so simple to make, but tasted incredible, the lemon really is zingy, it also tenderises the chicken, and the crunch of the crispy bread cubes on the top adds texture.
butterfly cut the chicken breasts to open into two halves. Place the
chicken breasts on a roasting tray lined with greaseproof paper.
the bread into small pieces and mix with the chopped herbs. Mix the
olive oil with the juice and zest of both the lime and lemon. Sprinkle
the bread topping over the chicken, then drizzle with the zingy oil.