Chicken filet with macadamia crust

Name: Chicken filet with macadamia crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 75 g Macadamia nut kernels, roasted and salted; 4 discs Toast; 1 Onion; 4 discs Bacon; 1-2 Branches of rosemary; 75 g soft butter; 750 g Brussels sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

75 g Macadamia nut kernels, roasted and salted
4 discs Toast
1 Onion
4 discs Bacon
1-2 Branches of rosemary
75 g soft butter
750 g Brussels sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil

Directions

1
Chop the nuts and crumble the toast finely. Peel and chop onion. Chop bacon finely. Wash the rosemary and chop, except for something to garnish. Knead everything with butter.
2
Clean and wash the Brussels sprouts. Cook in boiling salted water for about 15 minutes
3
Wash the meat and dab dry. Fry in hot oil in an ovenproof pan for about 5 minutes. Season with salt and pepper. Spread the nut mixture over the meat, press it on
4
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Drain sprouts and season with nutmeg. Arrange everything and garnish. Serve with mashed potatoes or potato gratin