Yorkshire Rapeseed Oil’s Baked Chicken with a Smoked Crumb Crust

Main courseServes 2

We like to serve this with new potatoes tossed in our Mint and Balsamic Dressing.


2 Large Skinless Chicken Breasts
80g Seeded or White Bread (2 slices)
4 tbsp (60ml) Oak Smoked Yorkshire Rapeseed Oil (plus a little more for drizzling)
1 Clove Chopped Garlic
A good pinch Salt and Pepper
1 bunch fresh Asparagus
12 Cherry tomatoes on the vine


  1. Pre Heat your oven to 180C (fan).
  2. Tear up your bread and place in a food processer, blitz until rough breadcrumbs have started to form. Add the Oil, Garlic and seasoning and blend further until all the ingredients are combined.
  3. Lay your Chicken breasts in an oven proof dish and using your hands press on the breadcrumbs until the chicken is covered. Bake in the oven for half an hour.
  4. After half an hour remove from the oven and lay the asparagus and tomatoes in the dish alongside the chicken. Drizzle a touch more of the Oak Smoked Yorkshire Rapeseed Oil over the vegetables and return to the oven for a further 7-10 minutes until the asparagus is cooked (be sure not to let it over cook).