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COME DINE WITHOUT ME: BAKED CHICKEN BREAST

3 April 2020

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Latest recipe by Huddersfield Town’s Head of Performance Catering

- Special recipes out of the Huddersfield Town kitchen
- Head of Performance Catering Paul Gilmore explains his method
- Why not try baked chicken breast

Are you looking for something new and healthy to cook? Well, Huddersfield Town’s Head of Performance Catering Paul Gilmore discusses some tasty recipes you can try at home!

Today’s special recipe is baked chicken breast – a truly flavoursome dish that packs loads of flavour and perfect for any day!

Buy the best chicken you can as it makes so much difference. The resting at the end of the cooking makes for a beautiful moist tasty piece of chicken.

The recipe given here is served with polenta, which makes for a great change of Carbohydrate and is full of great flavour if done correctly – enjoy!

Ingredients – serves four

Breasts of free-range chicken x 4 x 225 g
Lemon (zest and juice) x 1
Garlic (chopped) x 1 tsp
Thyme (chopped) x 1 tbsp
Rape seed oil
Salt and pepper
Cherry tomatoes (halved) x 300 g
Basil (chopped) x 1 tbsp
Shallots (peeled and sliced) x 2
Sugar x 0.5 tsp

For the polenta
Milk x 250 ml
Chicken stock x 250 ml
Polenta x 90 g
Grated parmesan x 40 g

Method – Marinating the chicken

1. Trim the chicken and place in a plastic or stainless steel tray.
2. Mix the grated zest, juice, garlic and thyme in a bowl and add 3 tablespoons of oil.
3. Pour this mixture over the chicken and leave for 24 hours to let the flavours infuse.
4. Cover and leave in a fridge.

Method – Making the cherry tomato confit

1. Warm a frying pan and add some oil.
2. Add the sliced shallots and garlic and allow to cook on a low heat until soft.
3. Season with salt and pepper.
4. Add the cherry tomatoes and basil and allow to cook until the tomatoes break down.
5. Add the sugar and turn up the heat until the mixture thickens.
6. Check the seasoning.

If not using straight away, place in a container and keep cool until required.

Method – Cooking the chicken

1. Put a non-stick pan on the stove and heat for 5 mins on a low heat.
2. Season the chicken with salt and pepper and place in the dry pan skin side down.
3. Allow to cook until golden (two – three minutes), turn over, and cook for a further two minutes.
4. Remove the chicken and place on a metal tray, place into a pre-heated oven (200 c) for 10 minutes.
5. Check to see if the chicken cooked all the way through – leave in for longer if need be.
6. Once the chicken is cooked, place in a warm place to rest for at least 10 minutes to allow the juices to relax.

Method – Cooking the polenta

1. Put the milk and chicken stock in a thick bottom pan and bring to the boil.
2. Stain in the polenta, whisking all the time, and reduce the heat.
3. Stir with a wooden spoon until the paste leaves the edges of the pan.
4. Season to taste.
5. Pour into a greased, paper lined shallow tray and allow to cool.
6. Once cold and firm turn out and cut into large chip sized pieces.

Method - Finishing the dish

1. Place some grated parmesan on the polenta and heat through in the oven.
2. When the polenta is hot, finish off under a grill to glaze the top.
3. Reheat the tomato confit (if made in advance).
4. Reheat or cook any accompanying veg.
5. Slice the chicken breast.
6. Serve on a warm plate.
7. The dish doesn’t need any sauce, but feel free to serve with a little gravy or jus if required.

ENJOY!


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