Roasted Chicken Breast with Olive and Herb Crust

La storia di questo piatto

Born where silver olive groves kiss the Ligurian cliffs and rosemary grows wild between sun-warmed stones, this dish carries the soul of a land that has always known how to turn simplicity into devotion. It is Italy distilled — generous, ancient, unhurried.

Ingredienti

• 4 pieces Chicken breasts
• 250 g Pitted Taggiasca olives
• 15 g Fresh rosemary
• 5 g Fresh thyme
• 2 pieces Lemon
• 3 cloves Garlic clove
• 100 ml Extra virgin olive oil
• 8 g Sea salt
• 3 g Ground black pepper
• 50 g Whole grain breadcrumbs

Preparazione

1. Rinse the chicken breasts under cold water, then pat dry thoroughly with paper towels — it's crucial they are completely dry, otherwise the crust won't become crispy. Season lightly with salt and pepper on both sides with a gentle, deliberate touch: the salt will do the rest during cooking.
2. In the food processor, combine the pitted Taggiasca olives, fresh rosemary and thyme leaves (removed from stems), peeled garlic cloves, freshly squeezed lemon juice and oil: blitz until you achieve a dense, creamy mixture that is still slightly textured and not reduced to a puree. This consistency balance will adhere well to the meat and create your crust.
3. Spread the olive mixture generously over each chicken breast, covering the entire upper surface and pressing it gently with the back of a spoon so it adheres well. Then scatter the whole grain breadcrumbs evenly: this will give you that crispy, golden crust you'll feel at the first bite, creating a beautiful contrast with the tenderness of the meat.
4. Arrange the breasts in a baking dish lined with parchment paper, well spaced apart from each other. Drizzle lightly with the remaining 20 ml of oil — no more, otherwise the crust won't be crispy. Roast at 200°C: the chicken is ready when the crust is golden and fragrant, the edges sizzle slightly and the meat no longer releases liquid when pierced, between 25 and 30 minutes.
5. Remove from the oven and let the breasts rest for 3 minutes in the still-warm baking dish: this allows the juices to redistribute and the meat to relax, staying juicy. Then transfer to plates, drizzle with a thin thread of fresh extra virgin olive oil — the good kind, that smells of grass — and serve with a fresh lemon wedge, which will add a touch of acidity and brightness to the dish.