We've translated and adapted this recipe from the original Dutch in De Groene Garde cookbook (see our full review). It has been published on the Dutch Food site with the kind permission of the publisher.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4.
- 2 slices of old (sourdough) bread
- 4 sprigs of basil
- 1½ tbsp capers
- 1 clove garlic
- 1 tsp mustard
- 4 tbsp extra virgin olive oil
- 4 boneless skin-on chicken breasts
- Olive oil
- 10 cups (10,5 oz/300 g) purslane (or baby spinach leaves)
- Salt and freshly milled pepper
Meanwhile, chop the basil and capers and place in a large bowl. Add minced garlic, and stir in the mustard and 4 tablespoons of olive oil. Fold the crispy pieces of bread into the salsa. Season to taste with salt and pepper.
Brush the chicken with a little olive oil and season with salt and pepper. Bake the chicken breasts skin-side down over a medium heat for about 5 minutes. Cook on the other side for approximately 3 minutes until golden brown. Allow the chicken to rest for a few minutes, and then cut into pieces.
Meanwhile, wash the purslane and stir-fry it in a little olive oil in a hot frying pan for 30 seconds until wilted.
Divide the chicken and purslane between four plates and serve with the crispy bread salsa.
Because De Groene Garde cookbook was made possible thanks to the (free) contributions and help of various talented volunteers, the publishers have asked us to provide a list of credits with each recipe and photograph from the book.