Hähnchenbrustfilet mit Parmesankruste
© Alexandra Gorsche

Chicken breast fillet with Parmesan crust

Served with roasted broccoli and roasted chicory and hollandaise sauce – a great combination.

Duration: 55 minutes

Difficulty:

Ingredients

4 chicken breast fillets

50 g Parmesan – freshly grated

40 g breadcrumbs, glutenfree

3 tbsp fresh parsley – finely chopped

50 g butter – melted

1/2 lemon – zest and juice

3 cloves garlic – cut small

Salt and white pepper

Preparation

Preheat the oven to 200 degrees.
Season the chicken with salt and pepper.
Grate the Parmesan cheese and mix it with the breadcrumbs and parsley in a bowl and add a small pinch of salt and a pinch of pepper.
Now melt the butter on low heat, add the lemon juice and zest and press in the garlic. Mix everything together.
Toss the chicken breasts generously in the melted lemon-garlic butter.
Then turn directly in the breadcrumbs/Parmesan mix.
Place the chicken side by side in a large casserole. Put the remaining breadcrumbs/parmesan mixture over the chicken breasts.
Put the chicken into the oven on the second level from the bottom for about 30 minutes.

Tip

If you want to do the cooking test with a thermometer, then the optimal core temperature is between 72 and 75 degrees, measured in the thickest part.