Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous

Hans Wressnigg Leave a Comment

Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous
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Ingredients


  • 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

  • 1 bottle Nando’s Sun dried Tomato Marinade

  • 50g ( 1/4 cup) Bread crumbs

  • 50g ( 1/4 cup) Parmesan Cheese

  • 20g (1/4 cup) freshly chopped Basil leaves

  • 1 cup dried Cous Cous

  • 1 lemon

  • 30g pitted Black olives, coarsely chopped

  • 30g Italian Flat leave parsley, coarsely chopped

  • Salt



Instructions


Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

Servings
4
Servings
4
Basil & Parmesan Crumbed Chicken Breast on Lemon Cous Cous
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!


Ingredients


  • 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

  • 1 bottle Nando’s Sun dried Tomato Marinade

  • 50g ( 1/4 cup) Bread crumbs

  • 50g ( 1/4 cup) Parmesan Cheese

  • 20g (1/4 cup) freshly chopped Basil leaves

  • 1 cup dried Cous Cous

  • 1 lemon

  • 30g pitted Black olives, coarsely chopped

  • 30g Italian Flat leave parsley, coarsely chopped

  • Salt



Instructions


Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

Servings
4
Servings
4
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