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.
2 x chicken fillets
40g hazelnuts ground
1 x Free range egg beaten
15g Kerrygold Butter
4 x garlic cloves minced
1/2 tbs of parsley
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.