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#WFD – Creamy Chicken Bake with a Crunchy Pecan Crust
Garnish with parsley and serve with mashed potato or nutty brown rice.
POLOKWANE – This recipe by What’s for Dinner is the perfect recipe if you want to try something new with your chicken.
A pecan coating adds a pleasant crunch to plain chicken, but, if you are allergic to nuts, this recipe is not for you.
Ingredients
- 8 chicken thighs
- 1 pinch Robertsons Atlantic Sea Salt
- Robertsons Freshly Ground Black Pepper (to taste)
- 30ml oil
- 100g breadcrumbs made from seed bread
- 15ml Robertsons Mixed Herbs
- 50g pecan nuts, chopped
- 50g margarine
- 100g mushrooms, sliced
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 2.5g Robertsons Coriander
- 350ml milk
- 1 tbsp fresh parsley to garnish
Method
- Arrange chicken in an ovenproof baking dish and brush with oil.
- Bake at 180°C for 20-30 minutes until brown.
- Mix the breadcrumbs, mixed herbs and pecan nuts together and set aside.
- Fry the mushrooms in a little margarine.
- Mix the KNORR Potato Bake, coriander and milk together and pour into the mushroom pan.
- Simmer until the sauce thickens.
- Pour sauce over chicken and top with the breadcrumb mixture.
- Return to the oven and bake until the topping is golden and crispy.
- Garnish with parsley and serve with mashed potato or nutty brown rice.
