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)
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    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.
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