Chicken filets with macadamia crust

Name: Chicken filets with macadamia crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 1 collar spring onions; 2 Branches of rosemary; 150 g Macadamia nuts natural; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 1 TABLESPOON Flour; 2 TABLESPOONS Sugar; 4 TABLESPOONS white balsamic vinegar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
1 collar spring onions
2 Branches of rosemary
150 g Macadamia nuts natural
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
1 TABLESPOON Flour
2 TABLESPOONS Sugar
4 TABLESPOONS white balsamic vinegar

Directions

1
Clean the broccoli, cut the florets from the stalk, wash them and let them drain on a sieve. Clean and wash the onions and cut them into 1.5 cm long pieces. Wash the rosemary and shake dry.
2
Grind half the nuts finely in the universal chopper. Mix with 1 tablespoon of oil and season with salt and pepper. Coarsely chop the remaining nuts. Wash the meat and dab dry. Season with salt and pepper and turn in flour.
3
Heat 2 tablespoons of oil in a frying pan. Fry the fillets on both sides for about 3 minutes each. Take them out, spread nut mixture on the meat and smooth it down. Sprinkle chopped nuts over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 7 minutes.
4
In the meantime, heat 2 tablespoons of oil, fry broccoli and rosemary for about 5 minutes, turning them over. Add onions for the last 2 minutes. Caramelize with sugar and season with salt and pepper. Deglaze with vinegar.
5
Arrange meat and vegetables on plates and garnish with rosemary.