Herb-Baked Chicken In A Salt Crust
By: Emily Riedemann
Published: Tuesday, November 9, 2010 - 7:00pm

Ingredients




Ingredients:
6 ounces organic or cage-free chicken breasts (of course I liked that this cookbook recommends organic or cage-fr
2 garlic cloves, crushed
2 tablespoons chopped mixed herbs (such as rosemary, Salt and freshly ground black pepper
For the salt crust:
4 cups all-purpose flour
1/2 cup coarse sea salt or kosher salt
1 tablespoon chopped mixed herbs (such as rosemary, thyme, and sage)
1 large egg
3/4 cup iced water
beaten egg, for glazing

Preparation

1 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. 2 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. 3 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.