Once it’s been put together, all you need to do is simply place it in a moderate oven for about 18 minutes. The chicken flesh should be moist and tender and the parmesan top golden and quite crunchy.


  • 6 free range chicken breast fillets
    100ml unsalted butter
    2 teaspoons Dijon mustard
    2 cloves garlic (crushed)
    .5 cup chopped basil
    .25 lemon (juice and zest)
    To taste, salt & pepper
    Crust Mix
    2 cups fresh white breadcrumbs
    1/3 cup grated parmesan cheese
    .5 cup chopped parsley
    .5 cup chopped basil
    60g melted butter
    2 cups green beans
    1 bunch asparagus spears


  • 1.

    Melt the butter and add the mustard, garlic, basil, lemon zest, juice and seasoning. Dip the chicken fillets into this warm mix and place onto an oven tray.

  • 2.

    Combine together the white breadcrumbs, parmesan cheese, chopped parsley, basil and the melted butter. Divide this mixture into 6 and place on top of each chicken fillet. Place into a pre heated oven set at 180ºC for 20 minutes or until just cooked.

  • 3.

    Steam the beans and asparagus spears until just cooked, toss with the olive oil, salt and pepper. Top with a chicken portion and serve.

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