Hazelnut crusted chicken with broccoli gremolata

Hazelnut crusted chicken with broccoli gremolata

15 mins Prep · 30 mins Cook

An elevated take on breaded chicken, this recipe combines hazelnuts, parmesan and breadcrumbs for an even crunchier crust

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine Italian
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 1414
Fat 80.6g
Saturates 16.4g
Protein 71.4g
Carbs 106.1g
Sugars 9.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Skin the hazelnuts and chop them finely. Grate the Parmesan.


In a shallow dish, combine the hazelnuts, cheese and breadcrumbs.


Finely chop the parsley and, in a small bowl, combine the parsley, mayonnaise, paprika and a handful of sea salt.


Butterfly the chicken breasts and, using a pastry brush, baste the breasts generously with the mayonnaise. Dip each breast in the crumb mixture, coating both sides completely.


Place a non-stick pan over a medium-high heat. Melt half the butter and oil together in the pan then fry two chicken breasts at a time, approx. 4 minutes a side. Once golden, place the chicken breasts on a baking tray. Repeat with the remaining two chicken breasts.


Place the baking tray in the oven and roast for approx. 15 minutes or until cooked through.


Meanwhile, peel and cube the sweet potatoes. Fill a large pot with water and add the rest of the salt, add the sweet potatoes and bring to a boil. Reduce the heat and let it simmer for 10 minutes. Remove the potatoes from the water.


To make the purée, place the sweet potatoes in a blender and add some of the milk and all the butter. Blitz for a few minutes, adding more milk until a smooth, creamy purée forms. Adjust the seasoning if needed.


Finely slice the florets off the core of the broccoli. Toast and finely chop the pistachios. Finely chop the parsley. Zest and juice the lemon and finely grate the garlic. Combine all the gremolata ingredients in a large bowl.


Serve the chicken breasts with the sweet potato purée and spoon the gremolata over.