Cheddar and Chive Crumb-Topped Chicken

Instructions

1. 1

   Set the oven to 200°C/400°F conventional heat with a rack in the middle. Grease a 23 × 33 cm baking dish with 5 ml of the olive oil. Prepare the coating and chicken while the oven preheats.

2. 2

   Warm the remaining 30 ml olive oil in a 24 cm frying pan over medium heat. Add the panko and stir for 2–3 minutes until lightly golden. Remove from the heat and let cool while preparing the creamy coating.

3. 3

   Finely snip the chives and grate the cheddar. In a bowl, combine the mayonnaise, sour cream, chives, Dijon mustard, 0.25 tsp salt and 0.25 tsp black pepper.

4. 4

   Use four boneless, skinless chicken breasts weighing approximately 200 g each. Do not rinse them. On a separate board, pat them dry and gently flatten any thick ends to an even thickness of about 3 cm, keeping each breast whole. Season with the smoked paprika, remaining 0.5 tsp salt and remaining 0.25 tsp black pepper.

5. 5

   Coat the chicken with all the mayonnaise mixture and arrange in the baking dish without overlapping. Wash your hands and clean any utensils and surfaces that touched raw chicken. Mix the cheddar into the cooled crumbs, then divide over the breasts and press gently to help the topping adhere.

6. 6

   Bake for 25–30 minutes, checking that the centre of each breast reaches 74°C/165°F with an instant-read thermometer. If needed, continue baking in 3–5-minute intervals until safely cooked; loosely cover with foil if the topping is becoming too dark.

7. 7

   Leave the chicken to rest uncovered in the dish for 10 minutes, then serve one breast per person with any juices from the dish.