Promising Indian Herb-Crusted Chicken
Description: This Herb-Crusted Chicken makes a visually stunning and delicious dish for any occasion! With layers of aromatic herbs and a unique peach sauce, it brings vibrant flavors to your table, whether for a dinner party or a family meal.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 38 minutes | 45 minutes | 1 hour 23 minutes | 4 servings |
Nutrition per Serving
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 1319.8 kcal | 71.8 g | 14.6 g | 200.9 mg | 513.7 mg | 97.9 g | 15 g | 33.7 g | 77.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Chicken breasts |
| ½ cup | Refined flour |
| 1 tsp | Salt |
| ½ tsp | Black pepper |
| 4 tbsp | Fresh parsley, chopped |
| 3-4 | Red bell peppers, sliced |
| 1 | Yellow bell pepper, sliced |
| 1 | Green bell pepper, sliced |
| 1 tbsp | Fresh garlic, minced |
| 3-4 tbsp | Canola oil |
| 5 tbsp | Garlic-flavored olive oil |
| 1 tbsp | Butter |
| ½ cup | Fresh lemon juice |
| 2 | Fresh peaches, pureed |
| 2 tbsp | Breadcrumbs |
Instructions
-
Prepare the Coating for the Chicken
- Place the sieved flour in a large mixing bowl.
- Season with salt and black pepper, stirring well to combine.
- Roll each chicken breast in the seasoned flour to coat evenly, then set aside.
-
-
Create the Peach Puree
- Place fresh peach slices in a blender and blend until smooth. Pour into a small bowl and set aside.
-
Prepare the Herb Paste
- In a large pot, heat 3 cups of water. Add 2 tablespoons of chopped parsley and blanch for 30 seconds.
- Drain the parsley and immediately run it under cold water to stop cooking. Pat dry and blend into a smooth paste. Set aside.
-
Sear the Chicken
- Heat canola oil in a large pan over medium heat.
- Add the flour-coated chicken breasts, cooking until golden brown on both sides, about 4–5 minutes per side. Remove from the pan and set aside.
-
Prepare the Peach Sauce
- In a separate pan, melt the butter over medium heat.
- Add the peach puree and cook, stirring occasionally, for 5 minutes, or until the sauce thickens. Remove from heat and set aside.
-
Preheat the Oven
- Set the oven to 200°C (392°F).
- Lightly grease a baking tray with 1 tablespoon of garlic-flavored olive oil.
-
Herb-Crust the Chicken
- Place the seared chicken breasts on the prepared baking tray.
- Spread a generous amount of the parsley paste over each piece of chicken.
- Drizzle with another tablespoon of olive oil and sprinkle the breadcrumbs evenly on top.
- Season with a pinch of salt and pepper, and drizzle an additional tablespoon of olive oil over the breadcrumbs.
- Bake in the preheated oven for 10 minutes, until the herb crust is golden and the chicken is fully cooked.
-
Sauté the Bell Peppers and Garlic
- Using the same pan in which you fried the chicken, add the remaining olive oil.
- Add the minced garlic and sauté for about 3 minutes, or until fragrant and golden.
- Add the sliced red, yellow, and green bell peppers and cook for 3 more minutes over medium heat, stirring occasionally.
- Season with salt and pepper to taste.
-
Serve and Garnish
- Arrange the herb-crusted chicken breasts on a serving platter.
- Pour the peach sauce on one side of the platter, and arrange the sautéed bell peppers on the opposite side.
- Garnish with fresh parsley sprigs for a final touch.
Serving Suggestions
This herb-crusted chicken pairs beautifully with warm naan or fragrant basmati rice for a full meal. The fresh flavors of parsley and the hint of peach sweetness make this dish an unforgettable experience at any gathering.
Enjoy this delightful dish, crafted with love from Love With Recipes!
