Baked Chicken with a Smoked Crumb Crust
Our award winning Oak Smoked Rapeseed Oil is perfect for this chicken dish. We love this simple supper dish at the weekend and makes the most of summer seasonal asparagus. Great for cooking for a crowd too!
120ml Oak Smoked Yorkshire Rapeseed Oil - plus extra for drizzling
4 large skinless chicken breasts
160g seeded or white bread (4 slices)
2 cloves of garlic, peeled and chopped
Salt and black pepper
2 bundles fresh British asparagus
24 cherry tomatoes on the vine
Preheat the oven to 200C / Fan 180C / Gas Mark 6
Tear up the bread and put in a food processor, blitz until rough breadcrumbs have started to form. Add the Oak Smoked Yorkshire Rapeseed Oil, garlic and seasoning and blend further until all the ingredients are formed.
Place the chicken breasts in an oven proof dish, and using your hands, press the breadcrumb mixture onto each piece until they are all covered. Bake in the oven for 30 minutes.
Remove from the oven and lay the aspargus and tomatoes in the dish alongside the chicken. Drizzle a touch more of the Oak Smoked Yorkshire Rapeseed Oil over the vegetables and return to the oven for a further 7-10 minutes until the asparagus is cooked (be sure not to let it overcook).
We like to serve this with new potatoes tossed in our Mint & Balsamic Dressing.
Our Tip - If you want to add some zing, make the breadcrumb crust in the same way, use 6 tbsp Yorkshire Mayonnaise with Lemon, 100g of breadcrumbs, 2 tsp dried thyme, 2 tbsp sunflower seeds and 80g with grated parmesan cheese and cook for 30-40 minutes, until the topping is golden and the chicken is cooked through. This works equally well with our Yorkshire Mayonnaise or Garlic Mayonnaise.
For a change, simply use salmon fillets instead of chicken.