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Garlic and nut butter chicken

by Christina Julia

Garlic and nut butter chicken

Serves: 12 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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

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