Ingredients
2 whole chicken breast, wing bone on
2-3 cloves garlic
100g butter
1 cup yoghurt
1 cup panko bread crumbs
¼ cup sesame seeds
½ cup parsley
Mash
2 large potatoes
3-4 tbsps. cream
2 tbsps. butter
white pepper
Peas
1 cup peas
1 rasher bacon, finely diced
1 clove garlic, sliced
1 tbsp. butter
½ cup parsley, chopped
Method
Preheat oven to 180 – 200C
In a small bowl, soften butter, add garlic, parsley, salt and pepper. Cut small pocket in chicken and spoon in 2 heaped teaspoons. Coat chicken breasts in yoghurt and dip in bread crumbs and sesame seeds. Drizzle with olive oil. Place on baking tray and bake for 20 minutes.
In a small pot, add bacon, garlic and butter. Allow to sweat. Add peas, 3 tablespoons of water and cook with lid on for 3-4 minutes. Add parsley.
Peel potatoes and put into a large saucepan of cold, salted water. Bring to boil, then lower heat and simmer until tender. When potatoes are cooked, drain them, add butter, cream and pepper and mash.
