For the chicken
4 chicken fillets (bone out, skinless, free range organic)
100g ground almonds
1tbsp chopped parsley
1 tsp dried garlic
Salt and pepper (to taste)
1/2 tsp ground turmeric
2 eggs beaten
3tbsp coconut oil
For the garlic butter
100g Kerrygold Butter (room temperature)
2-3 garlic cloves (depending on how garlicky you like it!)
Add the butter and the garlic to a food processor and blend until smooth.
Put onto a piece of baking parchment and roll into a log shape and wrap at both sides.
Place in the fridge for 10/15 minutes to set.
Preheat your oven to 180C
In the mean time add ground almonds, salt, pepper, turmeric and parsley to a plate and stir well.
On a second plate add the beaten eggs and season with salt and pepper
Take chicken fillets and cut a pocket in each side.
Season the chicken.
Heat the oil over a medium heat.
Remove the butter from the fridge and divide equally between each chicken fillet, into the pocket you have created.
Dip a chicken fillet in the egg mixture, ensuring well coated. Dip into the almond mixture, coating all sides. Dust off any extra almonds. Repeat both processes a second time to ensure the chicken has a good coating on cooking. Leave to the side.
Repeat with all chicken fillets.
Add the coated chicken fillets to the pan. Cook for 2-3 minutes on first side until browned.
Turn chicken in the pan and put into the oven to continue to cook.
Bake for about 20 minutes or until the chicken is cooked through.