4 slices sandwich bread
2 tablespoon(s) butter, melted
1,5 tablespoon(s) pepper corns
juice, of 1/2 lemon
2 tablespoon(s) olive oil
1 clove(s) of garlic
1 tablespoon(s) thyme
1 tablespoon(s) parsley
1 kilo chicken, fillet
To serve
5 tablespoon(s) mustard
3 tablespoon(s) mayonnaise


1.Pulse the bread with the 2 tablespoons of melted butter in a food processor. Do not over process because you want the mixture to look like coarse breadcrumbs, not like a paste.
2.Transfer the mixture to a bowl and set aside.
3.Make the marinade in a blender. Blend the lemon juice, peppercorns, oil and garlic until everything breaks down completely. Add the salt and aromatics and stir gently with a spoon.
4.Transfer marinade to a bowl. Add the chicken and toss. Allow chicken to marinate for 30 minutes.
5.Line a baking pan with parchment paper. Remove chicken from marinade and transfer to baking pan. Spread breading over chicken.
6.Bake at 220* C (428* F) Fan, for 20-25 minutes.
7.Serve with mustard and mayonnaise.

Leave a Reply

Your email address will not be published.