Chicken breast with parsley and onion crust
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  • 1 red onion
  • 3 tbsp neutral oil (e.g. peanut oil)
  • Sugar
  • Salt
  • 2 slices of toasted bread
  • 2 sprigs of tarragon
  • 10 g flat parsley leaves
  • 1 egg yolk
  • 1 pinch of organic lemon zest
  • 1 pinch of ground cinnamon
  • 1 pinch of cayenne pepper
  • 1 anchovy fillet (in oil)
  • 1 dried tomato fillet (in oil)
  • 1 tsp capers in brine
  • 25 g flaked soft butter
  • 1 handful of panko (Asian breadcrumbs)
  • 2 chicken breasts (approx. 200 g each; skinless and boneless)

Also needed:

  • Food processor
  • Large ZWILLING iron pan


  1. Preheat the oven to 180°C top/bottom heat.
  2. Meanwhile, peel and halve the onions, then slice them finely. Heat 2 tbsp oil in the iron pan and sauté the sliced onion in it over a medium heat, sprinkling with 1 pinch each of sugar and salt. Once the onion has softened slightly, transfer it to a mixing bowl and wipe out the pan with paper towels.
  3. Remove the crusts from the toast and cut the remaining toast into small cubes. Pluck the tarragon leaves and use the food processor to chop them finely with the parsley leaves (see tip). Add the toast to the processor and blitz. Add the mixture to the onion in the bowl. Add egg yolk, lemon zest, cinnamon, cayenne pepper and ½ tsp salt and mix well. Drain the anchovy and tomato fillets as well as the capers on kitchen paper, chop finely and work into the parsley and onion mixture with the flaked butter. Season again with cayenne pepper and salt to taste (see tip), then stir the panko into the crust mixture.
  4. Rinse the chicken breasts under cold, running water and pat dry with kitchen paper. Season lightly with salt. Heat the remaining oil in the iron pan and sear the chicken breasts in it, ‘top’ side down, on a high heat for about 4 minutes. Turn the meat and fry for another 3-4 minutes.
  5. Remove the pan from the heat and spread the crust mixture over the chicken breasts, preferably with a spoon, pressing very lightly. It’s ok if some crust falls into the pan next to the meat.
  6. Place the pan on the middle rack in the hot oven and cook for 12 minutes until done.
  7. Remove the pan from the oven (be careful! Don't forget to wear oven gloves, as the pan handle will get very hot in the oven!) and serve the chicken breasts with parsley and onion crust in the pan. They go very well with a slice of baguette or fried potatoes.


The herbs should be dry when added to the food processor for optimum chopping results.
It’s best to slightly over-season the crust mixture.