An elevated take on breaded chicken, this recipe combines hazelnuts, parmesan and breadcrumbs for an even crunchier crust
|Prep time||15 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.