Serves 4 People
15 Mins Prepartation
50 Mins Cooking
INGREDIENTS
3 slices (120g) soy and linseed bread
20 grams lean ham slices, chopped finely
1/3 cup (55g) finely chopped dried apricots
2 green onions (green shallots), chopped finely
2 teaspoons fresh thyme leaves
1 egg, beaten lightly
4 x200 gram chicken breast fillets
1 tablespoon Dijon mustard
250 grams Swiss brown mushrooms
250 grams truss cherry tomatoes
1 bunch (170g) asparagus, trimmed
1 (170g) trimmed, cleaned corn cob, cut into 8 equal slices
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
METHOD
Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture all over the top and sides of chicken. Bake for 10 minutes.
Toss mushrooms, tomatoes, asparagus, corn and oil in a medium bowl; season with pepper. Bake the vegetables with the chicken for a further 15 minutes or until chicken is just cooked through and crust is golden brown.
Drizzle vegetables with balsamic vinegar. Serve chicken with vegetables.
