Chicken Breast with Herb Crust

Pluck the parsley leaves from the stems and chop finely.

Remove the crust from the bread and cut into small cubes. Chop the garlic clove.

Mix egg, bread cubes, parsley mustard, garlic, salt and nutmeg (freshly grated) and drizzle with a little milk. Stir in the cheese and leave for a quarter of an hour.

Season the meat with salt, pepper and a few drops of juice from a lemon. Fry in a little oil on both sides. Lift out of the frying pan.

Coat the chicken breasts evenly with the parsley mixture. Place in an ovenproof dish lined with oil and place in a 180 °C oven. While roasting, baste with a little bit of soup.

When the chicken breasts are cooked (it takes about 15 to 20 minutes depending on the thickness of the meat), take them out of the oven and let them rest for a while.

Cut the meat into large pieces and serve on heated plates with potatoes or vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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