Chicken breast pounded to an even thickness, seasoned and coated with a thin layer of mustard, covered with a coarse crumb of nuts or pistachios, gluten-free breadcrumbs and herbs, and roasted in a hot oven until the crust is golden, sometimes with vegetables around it. Gluten-free version: Gluten-free breadcrumbs.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Grind the pistachios and gluten-free breadcrumbs in a food processor to a coarse crumb, not a powder.
⚙ Grinding in a Food ProcessorFood processor
💡Grind to a coarse crumb, not a powder: the pieces of nut are what make the crust crisp, and a powder turns oily and dense.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add half the olive oil and half the salt to the crumb and mix with your fingers.
Bowl
4
Season the chicken with the rest of the salt and the black pepper and spread a thin layer of mustard over the top.
💡The mustard is the crust's glue: a thin layer holds the crumb on the chicken, and a thick layer makes it soggy.
5
Place the chicken in a lined baking pan and press the crumb on top, until an even crust forms.
Baking panParchment paper
6
Roast the chicken in a hot oven (200°C / 390°F) 15–20 minutes, until the crust is golden and a thermometer in the thickest part reads 68°C (155°F).
⚙ Oven roastingOvenBaking panMeat thermometer
496calories
50 gprotein
10 gcarbs
28 gfat
● protein 41%● carbs 8%● fat 52%
Per serving (248 g), of 4 servings
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Breadcrumbs: measured in tbsp in this recipe: 1 tbsp = 6.8 g · 370 kcal per 100 g · More about Breadcrumbs →
Mustard: measured in tbsp in this recipe: 1 tbsp = 15 g · 67 kcal per 100 g · More about Mustard →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Meat thermometer· Also works: Knife (Cut and check color/juices) · Toothpick (Test with a toothpick)
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Breadcrumbs · garlic · Parsley · Lemon zest · Mustard layer · Asparagus around it · Cherry tomatoes around it · Resting before slicing (5)
