Cooking with Lounge | Breaded chicken

Cooking with Lounge | Breaded chicken

Herb-Crusted Chicken with Fruit Salsa

Serves 2

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4 pieces chicken breast

30ml olive oil

Salt and pepper to taste

For the herb crust

250g fresh bread

15g fresh parsley

3g thyme

2g rosemary

15g coriander

For the fruit salsa

5ml lemon juice

1 tsp ginger, grated

1 tsp garlic paste

10ml olive oil

1/2 mango, chopped very fine

30g pineapple, chopped very fine

30g papaya, chopped very fine

1 tsp fresh mint, chopped

10g pomegranate seed (fresh)

1 sprig coriander, chopped fine


Clean the chicken breasts, rub well with salt, pepper and olive oil and leave to marinate for half an hour.

To make the breadcrumbs, cut off the sides of the bread slices and put them in a blender with the herbs and a little salt. Blitz till you get green crumbs.

To make the tropical fruit salsa, mix all the chopped fruits in a bowl. Add olive oil, lemon juice, ginger, garlic, chopped coriander and mint. Mix well and keep aside.

Heat a little oil on moderate heat. Roll the chicken in the breadcrumbs, and shallow-fry with a cover till both sides are browned.

To serve: Arrange the pieces of chicken in a heap, and liberally spoon the salsa over it.

Serve hot with a side of blanched florets of broccoli, drizzled with a little butter and garlic.