Oven-Baked Chicken with Sesame-Lemon Crust, Warm Kohlrabi-Leek Cream, and Glazed Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Season the chicken breasts with half of the salt and the black pepper. In a bowl, combine the breadcrumbs, sesame seeds, lemon zest, 1 minced garlic clove, 1 tablespoon olive oil, and 1 tablespoon lemon juice until the mixture looks moist and sandy.

3. 3

   Place the chicken breasts on the prepared tray and press the breadcrumb-sesame mixture onto the top of each piece. Bake for 22 to 26 minutes at 220 °C / 425 °F, until the chicken is cooked through and golden.

4. 4

   While the chicken bakes, heat 1 tablespoon butter and 1/2 tablespoon olive oil in a saucepan over medium heat. Add the leek and cook for 3 minutes. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   Add the kohlrabi, chicken broth, and 1/2 teaspoon salt. Cover and cook over medium heat for 15 to 18 minutes, until the kohlrabi is very tender.

6. 6

   Add the cooking cream to the saucepan and blend the kohlrabi-leek mixture until smooth and creamy. Keep warm over very low heat.

7. 7

   In a skillet, melt the remaining butter with the remaining olive oil over medium-high heat. Add the radishes and sauté for 3 minutes. Stir in the honey, the remaining tablespoon of lemon juice, and a pinch of salt, and cook 2 to 3 minutes more, until glossy and just tender.

8. 8

   Spoon a base of warm kohlrabi-leek cream onto each plate. Top with one sesame-lemon crusted baked chicken breast. Finish with the glazed radishes and chopped fresh parsley.

9. 9

   If desired, let the chicken rest for 3 minutes out of the oven before serving so it retains its juices better.