Chicken Breast Fillet with Herb Crust

Ingredients

• 6 sprigs Thyme
• 6 sprigs tarragon
• parsley
• 1 tbsp mustard
• 2 tbsp walnut oil
• 2 egg yolks
• 2 tbsp breadcrumbs
• Salt
• Pepper
• 480 g chicken breast fillet (4 chicken breast fillets)
• 100 g butter
• 1 Lime
• 2 tbsp white wine
• 1 egg yolk
• Salt
• Pepper

Instructions

1. 1.

   Gently rinse herbs, pat dry and finely chop leaves. Mix mustard with egg yolk, oil, breadcrumbs and herbs. Season with salt and pepper. Lightly season chicken breast fillets and brush with herb mixture.

2. 2.

   Place chicken breast fillets on a baking sheet lined with foil. Bake in preheated oven at 200-225°C (gas: level 3-4 / convection: 190°C) for 15-20 minutes. Keep warm.

3. 3.

   Melt butter, skim off foam. Grate lime zest and squeeze juice. Whisk lime juice, white wine and egg yolk in a bowl. Set bowl over a hot water bath, stirring while warming the mixture. Gradually drizzle melted butter into a thin stream. Add lime zest and season with salt and pepper.

4. 4.

   Slice chicken breast and serve with lime hollandaise. Pair with steamed Romanesco florets and small roasted potato cubes.