Baked Chicken Breasts with Basil

Updated October 28, 2016

Chef

Jamie Oliver

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This image courtesy of David Loftus

Serves4

Cooking MethodBaking, Pan-frying

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe CourseMain Course

MealDinner

Taste and TextureSavory, Spiced

Ingredients

4 chicken breasts, preferably free-range or organic, skin removed
1 bunch spring onions, chopped
2 tablespoons honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons preserved or fresh ginger, finely chopped
A small bunch of fresh basil
9-ounce package of egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 zucchini, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 heads bok choy, sliced

Instructions

Preheat the oven to 400°F.
Score the chicken breasts in a criss-cross pattern to about 1cm deep. Mix all the marinade ingredients together in a bowl and pour over the chicken breasts. Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the marinade from the chicken breasts and reserve it.
Heat the sesame oil in a pan until very hot and fry the chicken breasts in the oil for a couple of minutes until golden. Add the sesame seeds and toast for 30 seconds until browned slightly. Throw the zucchini, pepper and bok choi into the same pan with the rest of the marinade, then stir in the drained noodles. Season well and cover with foil. Bake for 20 minutes in the preheated oven until cooked through.

2016 Jamie Oliver

Share This Recipe

Here is an unusual dish for a fancier dinner party you may be throwing. Poussin with olive puree and sweet peppers is a dish your guests will remember. In some commonwealth countries, Poussin is a butcher's term for a chicken that is less than 28 days old when it makes the transition into food for your table. Your guests will enjoy a change of scenery on the chicken front. It is a cut of chicken not served all of the time. This recipe prepares it with a delicious olive puree and sweet peppers. The flavors will jump off of the plate. Your guests will have a night they will not soon forget.

Chicken with Pancetta

Olives and capers give this dish a Mediterranean flavor.

Chicken Adobo

Adobo is, hands down, the most popular dish in the Philippines. The local favorites are Chicken Adobo and Pork Adobo, although Adobo can also be made using seafood, beef, or vegetables. Marinating the meat overnight in the vinegar marinade results in a rich flavor and smooth texture. Prepare the dish a day before and then reheat it the next day for a thicker sauce and a more robust flavor. Served with a large bowl of steamed rice, Adobo's soy sauce and vinegar combination can be addictive. Vinegar inhibits spoilage, so Adobo can be kept for a few days without refrigeration. (Avoid using an aluminum saucepan when cooking Adobo as the vinegar will react chemically with the aluminum and change the taste of the dish. Cast iron, enameled cast iron, or stainless-steel pans are better choices.)

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parksloper 4438524

Jun 12, 2011

Very nice. The oven allows the stuff to cook without making the noodles too mushy. Please note the egg noodles should be pre-cooked. If not, you should cook your noodles until just underdone. I would double the marinade so there's enough for the noodles. I added 1/2 teaspoon of crushed red pepper.

chris 6862094

Dec 01, 2009

@ameisels, welcome to cooking! There are two reasons: first, the chicken is cooked for only a couple of minutes over high heat--more for color and a nice seared flavor than to cook it through, so a final trip to the oven is necessary. Also, covering and baking all the ingredients gives all the flavors a chance to blend.

ameisels 2414410

Sep 24, 2009

Anyone know why this calls to bake the chicken after its fried? I'm wondering the signifigance of that bc I'm new to cooking and am all freaked out about knowing when chicken is done. Why not fry it all the way through?