Tuesday, 23 August 2011

Hazelnut "Breaded" Chicken Kiev

This was yummy and even my son enjoyed it! It had lovely flavours in the sauce and the crunchy nut coating went really well with the avocado I had with it.

Serves 2

2 x chicken fillets

Hazelnut crust
40g hazelnuts ground
Pepper
Parsley
1 x Free range egg beaten
Olive Oil

Garlic Butter
15g Kerrygold Butter
4 x garlic cloves minced
1/2 tbs of parsley
Sea Salt
Pepper

Make sure the butter is at room temperature. Blend ingredients together well.

Take chicken a make a slit in the side of it to create a pocket. Add a spoonful of garlic butter and close pocket.

Coat the chicken fillet in the beaten egg mixture and cover in the hazelnut mixture.

Place in a cooking dish and drizzle with olive oil.

Bake at 200C for approx 25 minutes until cooked fully.

I served with avocado slices, roasted sweet potato and vegetables.



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