Zingy Lemon Chicken
2 slices of Roberts Speciality White Sourdough Bloomer, crusts removed
4 chicken breasts
1 lime zest and juice
1 lemon zest and juice
A handful of parsley and basil, chopped
4 tbsp of olive oil
Sea salt and black pepper to taste
Carefully butterfly cut the chicken breasts to open into two halves. Place the chicken breasts on a roasting tray lined with greaseproof paper.
Rip the bread into small pieces and mix with the chopped herbs. Mix the olive oil with the juice and zest of both the lime and lemon. Sprinkle the bread topping over the chicken, then drizzle with the zingy oil.
Place in the oven at 180°C/Gas Mark 4 /356°F for 10 minutes and check that the chicken is cooked through before serving.
Serve with new potatoes and a crisp green salad.