Recipes Brazil nut crusted chicken

Recipes Brazil nut crusted chicken

Recipes Brazil nut crusted chicken

Recipes Brazil nut crusted chicken Filled with two supermarket superfoods � spinach plus tomatoes � there’s no need in order to make a visit to a health food shop to cook up this feel-good supper. Brazil nut crusted chicken


  • 1/2 x 150g packet Brazil nuts
  • 1 garlic clove, crushed
  • two tablespoons carefully grated parmesan
  • 1 teaspoon finely grated lemon rind
  • 1/4 glass plain Greek-style yoghurt
  • 2 large (500g) chicken breasts fillets
  • four roma tomatoes, halved lengthways
  • 4 vine-ripened tomatoes,? halved crossways
  • 240g cherry truss tomatoes
  • 1 brown red onion, halved, reduce into thin wedges
  • 4 sprigs fresh new thyme, in addition extra to serve
  • 4 sprigs fresh new oregano, in addition extra to serve
  • 1/4 cup more virgin essential olive oil
  • 1 collection English spinach, cut
  • Wholemeal sourdough bread, to provide


  • Step 1

    Place nuts within a food processor. Procedure until carefully chopped. Combine nuts, garlic herb, parmesan plus lemon rind on the dish. Season good with salt and spice up. Place yogurt in a dish. Drop chicken inside yoghurt, then coat within nut mix, pressing to secure. Exchange to some dish. Cover. Refrigerate for 30 a few minutes.

  • Step two Meanwhile, preheat oven to 160�C/140�C fan-forced. Place tomatoes and onion in a large roasting pan. Sprinkle with thyme and oregano. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast? for 1 hour 30 minutes or until tomatoes? are tender, adding spinach in the last 5 minutes of cooking. Remove from oven. Cover with foil.
  • Step 3

    Increase oven to 200�C/180�C fan-forced. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for? 3 minutes each side or until golden. Transfer to a baking paper-lined baking tray. Bake for 10 to 12 minutes or until chicken is cooked through. Stand for? 5 minutes. Slice chicken and add to tomato mixture in pan. Sprinkle with extra thyme and oregano. Serve with bread.