Baked Chicken with Poppy Seed Lemon Crust, Warm Parsnip Cream, and Cucumber Dill Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   In a small bowl, mix the breadcrumbs, poppy seeds, finely grated lemon zest, 2 minced garlic cloves, 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) black pepper, and a pinch of salt until evenly combined and sandy.

3. 3

   Spread the top of each chicken breast with Dijon mustard and press the breadcrumb mixture onto it to form an even crust.

4. 4

   Place the chicken breasts on a lightly oiled baking tray or baking dish using a little of the remaining olive oil. Bake for 22 to 26 minutes at 220 °C / 425 °F, or until the chicken is golden and reaches a safe internal temperature. Let rest for 5 minutes after baking.

5. 5

   While the chicken bakes, make the parsnip cream. In a medium saucepan over medium heat, melt the butter with 15 ml (1 tbsp) olive oil. Add the yellow onion, the whole garlic clove, the parsnips, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 5 minutes, stirring, until the onion starts to soften.

6. 6

   Add the chicken broth, bring to a gentle boil, then cook over medium-low heat for 15 to 18 minutes, until the parsnips are very tender. Remove the garlic clove if you want a milder flavor, add the heavy cream and 15 ml (1 tbsp) lemon juice, and blend until smooth. Adjust with a little more salt or pepper if needed.

7. 7

   For the salad, combine the cucumber, red onion, fresh dill, white wine vinegar, the remaining 15 ml (1 tbsp) olive oil, the remaining 15 ml (1 tbsp) lemon juice, 1 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper in a bowl. Let sit for 5 minutes so the flavors mingle.

8. 8

   Serve a layer of warm parsnip cream on each plate, top with a poppy seed crusted chicken breast, and add the cucumber dill salad on the side. If desired, finish with a little extra fresh dill on top.