Herb-Baked Chicken In A Salt Crust
- 6 ounces chicken breasts organic or cage-free, course I liked that this cookbook recommends organic or cage-fr
- 2 garlic cloves crushed
- 2 tablespoons herbs chopped mixed, such as rosemary, Salt and freshly ground black pepper
- 4 cups all purpose flour
- 1/2 cup coarse sea salt or kosher salt
- 1 tablespoon herbs chopped mixed, such as rosemary, thyme, and sage
- 1 large egg
- 3/4 cup water iced
- beaten egg for glazing
- For the crust, mix the flour, salt, and herbs together in a bowl. Make a well in the center, add the egg and water, and bring together to form a dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
- Season the chicken breasts with salt and pepper, and then roll them in the herbs and garlic, ensuring they are evenly coated. Roll out the dough to about 1/4-inch thick and cut it into quarters. Wrap a chicken breast in each piece, enclosing everything except the wing bone. Brush lightly over with beaten egg.
- Place on a baking sheet and bake for 15 to 18 minutes at 400 degrees. Remove from the oven and let stand for 2 - 3 minutes before serving.
chicken breasts, garlic, herbs, flour, salt, herbs, egg, water, beaten egg
Taken from www.yummly.com/recipe/Herb-Baked-Chicken-In-A-Salt-Crust-1660175 (may not work)