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Lemon herb stuffed chicken with potatoes and pancetta
Preheat oven to hot, 200°C. Line a baking tray with baking paper.
Place breadcrumbs, parmesan, basil, parsley, half the oil, mustard and zest in a food processor or blender. Process until well combined.
Press mixture under skin of chicken breasts using a teaspoon.
Heat remaining oil in a large frying pan on high. Cook chicken, skin-side down, for 2 to 3 minutes until golden. Place on a prepared tray and bake for 10 to 12 minutes until cooked through.
For the potatoes to accompany the chicken, heat oil in a frying pan on medium. Cook potatoes for 4 to 5 minutes each side until golden and tender. Add pancetta and shallots and cool for 2 to 3 minutes until pancetta is crisp. Stir zest through.
Serve sliced chicken over potato mixture. Garnish with basil leaves.
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