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Ingredients
- 225g/8oz roasted salted mixed nuts, roughly chopped
- 5 garlic cloves, roughly chopped
- 450g/1lb butter, softened
- 4 tablespoons chopped fresh flat-leaf parsley
- 2 lemons
- 225g/8oz puff pastry
- 1 large egg, beaten
- 1 tablespoon poppy seeds
- 1 tablespoon caraway seeds
- 12 small skinless chicken breast fillets
- 900ml/11⁄2pt hot chicken stock freshly ground black pepper
Instructions
- Combine the nuts and garlic with the butter, parsley and 2 tablespoons
of lemon juice, and season well with pepper. Cover and chill. - Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
- Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with
beaten egg and, using a small cutter, stamp out shapes. Sprinkle with
the poppy and caraway seeds, and bake in the oven for 10 minutes. - Arrange the chicken breasts in a roasting tin, and half-cover with the hot
stock. Cover with foil and cook for 30 minutes or until cooked through. - To serve, melt the nut butter mixture. Drain the cooked chicken breasts
from the stock, and put on a heated serving dish. Spoon the melted
butter over, and garnish with the pastry shapes
