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Serves 4


2 oz. fresh brown breadcrumbs
1 oz. Havarti cheese, finely grated
1 tbsp. fresh parsley, finely chopped
1 tbsp. fresh cilantro, finely chopped
1 tsp. ground sweet paprika
1 egg, beaten
2 skinless and boneless 6 oz. chicken breasts, halved into fillets
2 tbsp. all-purpose flour
8 cherry tomatoes, halved
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. coarsely ground black pepper
4 sprigs of fresh parsley to garnish
steamed new potatoes, carrots, and green beans to serve


Preheat oven to 400 F (200 C). Combine brown breadcrumbs, Havarti, parsley, cilantro, sweet paprika, flour, salt, and black pepper. Mix well and put into a Ziploc polythene bag.

Put beaten egg into a separate bowl. Dip each chicken fillet into the egg, coating completely. Drain off any excess. Put fillets individually one at a time into breadcrumb mixture. Coat completely and arrange on an ovenproof dish coated with the sunflower oil.

Arrange cherry tomato halves around chicken. Bake for 25 minutes or until chicken juices run clear. Serve hot or cold with steamed new potatoes, carrots, and green beans. It can also be served alternatively with a side salad.