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Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous

Monday, 26 May 2008

Ingredients

At a glance

Cuisine

Italian

Ingredient

Chicken

Lamb

Duck

Cooking Method

Bake

Heat Level

Meal/Course

Dinner

Main Course

Serves

500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)
1 bottle Nando’s Sun dried Tomato Marinade
50g ( 1/4 cup) Bread crumbs
50g ( 1/4 cup) Parmesan Cheese
20g (1/4 cup) freshly chopped Basil leaves
1 cup dried Cous Cous
1 lemon
30g pitted Black olives, coarsely chopped
30g Italian Flat leave parsley, coarsely chopped
Salt

Methods/steps

Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

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