Food & Wine Pairing Recipe of the Week – Parmesan & Herb Crusted Chicken Breast

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This weeks’ recipe comes courtesy of Meat Cuisine. They are an Auckland based company who send meat all over the country. We bought a ham from them for my sister’s 80th birthday and it was superb. They use only the finest cuts of meat sourced from approved farm stock raised on the best natural foods as they graze in New Zealand. What’s more they ship direct to your door!

Parmesan & Herb Crusted Chicken Breast

Parmesan & Herb Crusted Chicken Breast

Parmesan & Herb Crusted Chicken Breast


  • 8 Meat Cuisine Boneless, skinless chicken breast
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp fresh flat leaf parsley
  • 2 cups bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3 Tbsp. butter, melted
  • 1/2 cup mustard
  • 1/4 cup apple juice
  • 2 cloves garlic, minced
  • 2 Tbsp. butter, melted


Preheat oven to 180 degrees.

In a small bowl, mix mustard, apple juice, garlic, and 2 Tbsp melted butter.

Cut chicken breasts in half (horizontally to make them thinner) and coat in mustard mixture

In another bowl, mix the crumbs, Parmesan cheese, dried herbs and remaining butter.

Toss until evenly mixed, then press chicken breasts in until thoroughly covered.

Place the Parmesan Chicken on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked.

Serve with salad between buns for a delicious chicken burger or as in the photo above, nice and simple with steamed broccoli and a slice of lemon.

Wine Pairing – Bald Hills Last Light Central Otago Riesling 2010

Serve with our Bald Hills Last Light Central Otago Riesling 2010. Full of citrus and floral flavours, with a touch of sweetness, it matches perfectly with the herbs and chicken in this dish.