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THE DAIRY KITCHEN

Hazelnut and Porcini Crusted Gruyere Chicken with Warm Mushroom and Asparagus Salad

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 25 MINS
Cooking 0 MINS
Try this for your next gathering of friends or family for a stunning main.

Ingredients

2 bunches asparagus, trimmed
500g wild mushrooms (try Swiss brown, shiitake, oyster, portobello, field)
2 tablespoons olive oil
2 tablespoons torn fresh herbs (try chives, parsley, thyme)
1 tablespoon balsamic vinegar
4 chicken breast fillets, skin removed
1/2 cup finely chopped or ground hazelnuts
2 tablespoons porcini dust*
2 teaspoons finely chopped fresh thyme
1 tablespoon olive oil, extra
200g gruyere cheese, sliced
Handy Tips
* To make porcini dust, process dried porcini mushrooms in a small grinding mill until ground to a powder. Use in risottos, pasta dishes and slow cooked meat dishes for added flavour.

Method

  1. Lightly toss asparagus and mushrooms in half the oil and cook on a char grill plate or BBQ until tender. Remove and combine with remaining oil, herbs and vinegar, keep warm.
  2. Combine hazelnuts, porcini dust and thyme leaves, reserve 1 tablespoon for serving. Coat chicken in extra oil and roll in remaining hazelnut mixture. Cook chicken on char grill plate or BBQ over medium heat until golden and cooked through, transfer chicken to a baking tray and top with gruyere slices. Place under a hot grill until cheese is golden and melted.
  3. Divide warm salad between serving plates and top with gruyere chicken, sprinkle with remaining hazelnut mixture for serving.

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