Crispy Skin Chicken Breast with Salsa Verde
Light and fresh, this Crispy Skin Chicken Breast with Salsa Verde recipe is perfect for any season, featuring The Ultimate Grill & Press Contact Grill by Baccarat.
Servings: 2
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients
- 2 skin-on chicken breasts, about 250g each
- 1 tsp cooking oil
- pinch of sea salt
- ½ bunch parsley leaves
- ½ bunch basil leaves
- ¼ bunch mint leaves
- 15g tinned anchovies
- 30g capers
- 15g dijon mustard
- 25g red wine vinegar
- 50g extra virgin olive oil
- potatoes and steamed greens, to serve
Method
- Bring the chicken to room temperature
- 30 minutes before you begin cooking. Preheat the Baccarat The Ultimate Grill & Press Contact Grill to 'SETTING 4' (240°C).
- To make the Salsa Verde, combine the herbs, anchovies, capers, mustard, vinegar and olive oil in a small food processor or blender, then puree until smooth.
- Brush the skin of the chicken with the cooking oil, then season all sides with sea salt.
- Place the chicken skin side down onto the flat plate, pressing down firmly to assist with even caramelisation.
- Cook until the skin is golden brown and crisp, about 10 minutes. Reduce the heat to 'SETTING 3' (180°C), then flip the chicken and cook until cooked through, 6-8 minutes.
- Serve with salsa verde, potatoes and steamed greens. Enjoy!
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