2 tsps Dijon mustard
2 tsps extra-virgin olive oil
1/2 tsp chopped thyme
4 boneless, skinless chicken breast halves
salt and freshly ground pepper
2 tbsps freshly grated Parmesan cheese
Preheat oven to 475 degrees. In a small bowl, combine 2 tsps of the Dijon mustard with 2 tsps olive oil and the thyme. Season the chicken breasts with salt and pepper and brush them all over with the mustard mixture. Put 2 tbsps of the Parmesan all over each breast. Transfer the chicken to a rimmed baking sheet and bake for 15 minutes, or until just cooked through and nicely browned.Print This Post
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(Makes about 25)
250g plain flour + extra for dusting
1 tsp baking powder
115 ml cold water
25 ml olive oil
1/2 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
coarse sea salt for sprinkling.
1) In a large bowl (or in the mixer using the dough hook) mix together all the ingredients except the sea salt to form a soft dough. You might need to add a little more water. work it until it becomes firmer, wrap in cling film and put to rest in the fridge for an hour.
2) Heat the oven to 220c/gas mk 7.
3) Turn dough out onto clean surface & have bowl of flour ready for dusting ( You’ll use quite a bit!) Cut off walnut size pieces of the dough. Roll out each piece with your NEW rolling pin until they are paper thin and like long wide cat’s tongues, bout 20 cm long
4) place crackers on a baking tray lined with baking parchment or one of those super non stick liners. Brush with plenty of olive oil and sprinkle with sea salt. Bake for about 6 mins until crisp and golden.
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