Chicken baked with Yogurt Spice Crust

Ingredients

6 Rangitikei corn-fed free-range skinless, boneless chicken breast fillets (approx 200g each)
Himalayan Salt and freshly ground black pepper
1 cup EasiYo Greek-style yogurt
2 tsp cornflour
2 tbsp Attitude Foods “Fragrant Dukkah”
1 cup (100g) macadamia nuts, coarsely chopped
1/4 cup chopped fresh parsley
3-4 tbsp Chilli infused olive oil
16 Beekist “Red Delight” tomatoes, halved
Olitalia extra virgin olive oil
Salt and freshly ground black pepper
1 pack Kato Bearnaise sauce or Malabar Peppercorn sauce

Method

Chicken baked with Yoghurt Spice Crust
Recipe ©copyright Julie Le Clerc 2012

Heat oven to 190°C. Season chicken breasts with salt and place in a large oven pan lined with baking paper.

Place yoghurt and cornflour in a bowl and whisk to combine. Spoon some yoghurt mixture over each chicken portion.

Place Dukkah, nuts, parsley and oil in another bowl and toss well to combine. Pack a layer of this crumb topping onto each portion of chicken to cover yoghurt.

Bake for 25 minutes, until chicken is cooked and topping is golden brown. Serve immediately.

Slow-roast “Red Delight” tomatoes with Kato finishing sauce
Recipe ©copyright Julie Le Clerc 2012

Place tomato halves, cut-side down on paper towels to drain for 10 minutes. Preheat oven to 150°C.

Place tomato halves, cut-side up, on a lightly oiled baking tray, drizzle with a little olive oil and season with salt and pepper.

Roast slowly for 2 hours until semi-dried.Remove to cool. Drizzle with Kato sauce, to finish