My dietician (and banker) regrettably advised me to reduce my red meat consumption. Thank goodness red wine still gets a thumbs up! Luckily, I stumbled across this mouthwatering chicken recipe (which pairs well with a bottle of red wine) so it wasn’t too much of a sacrifice.

Serve this easy-to-make meal with a bottle of easy-drinking Arniston Bay Merlot. This great wine has a plum nose with a spicy palate and is the ideal accompaniment to a delicious meal.

Crunchy Herbed Chicken

Serves: 4

4 slices white bread, toasted
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
salt and black pepper
1 tablespoon olive oil
1/4 cup Dijon mustard
4 (150-180 grams) boneless, skinless chicken breasts

Heat oven to 200°C. In a food processor, pulse the bread, parsley, garlic, and 1/4 teaspoon each of salt and pepper until coarse crumbs form. Add the oil and pulse to combine. Transfer to a plate.

Spread the mustard over the chicken and dip the pieces in the bread-crumb mixture, pressing gently to help it adhere.

Place on a baking sheet and bake until golden and cooked through, 18 to 20 minutes.

Serve this dish with Quick-Roasted Cherry Tomatoes.

Quick-Roasted Cherry Tomatoes

3-4 cups of cherry tomatoes
1 tablespoon olive oil
salt and pepper

Heat oven to 200° C.

Place the tomatoes on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Roast until the tomatoes start to burst, 20 to 25 minutes.

Source: Real Simple