petto-di-pollo

Chicken breast with spicy nuts

Preparation time:45 mins.

Difficulty:7

A unique tasting recipe thanks to Well Bouillon

Ingredients

  • 4 slices of chicken breast of about 130-150g each
  • 60g mixed nuts (walnuts, hazelnuts, pine nuts etc.)
  • 60g sugar
  • Well Granulated Bouillon N.7 Beef or Classic, Organic Classic or “Gran Aroma”)
  • 1 spoonful paprika
  • 1 clove of garlic
  • juice of half a lemon
  • 1 spoonful water
  • 1 spoonful Dijon mustard
  • Salt and pepper
  • 50ml extra virgin olive oil

Method

In a frying pan, mix whilst cold the lemon juice, sugar and water. Switch on the heat and , once the sugar has melted, add the nuts and caramelise. Turn off the heat and place the nuts on some baking paper to cool, being careful not to burn yourself.
Once they are cool, but them in the fridge for half a day to let them harden. Then, add the garlic, and the paprika and blend everything together in a kitchen robot until a breadcrumb consistency forms.
Season the chicken breasts with Well Granulated Bouillon N.7 Beef, salt and pepper. Heat in a non-stick frying pan with the oil and sautée the meat on both sides for about 2 minutes each side.
strain the chicken in a paper cloth and brush the top part with the mustard. Lay the chicken onto the breadcrumb mixture, to coat it. Cook in a pre-heated oven at 175C for 7-8 minutes. Leave to rest with the oven open for 5 minutes before serving.