• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

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
1
Meal/Course
Dinner
Main Course
Serves
4
  • 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.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.