Ingredients

  • 500g chicken breast tenderloins
  • 100g Kerrygold Pure Irish Salted Butter
  • 50g breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 fennel bulb, sliced
  • 1 bunch green asparagus
  • 250g cherry tomatoes, halved
  • Salt and pepper

Directions

Looking for a quick and easy dish that will please everyone? Try these chicken fillets in a crispy crust served on a bed of spring vegetables. This recipe allows you to spend less time in the kitchen, and more time at the table enjoying your company.
  1. Preheat the oven to 180 °C. Mix the butter, breadcrumbs, parsley and dill in a bowl. Season with salt and pepper to taste.
  2. Using a fork, spread a layer of the butter mixture on the chicken breast tenderloins.
  3. Grease an ovenproof dish with butter. Cover the base of the dish with the vegetables and place the chicken fillets on top. Brush the vegetables with the left over butter.
  4. Cook in the oven for 15 to 20 minutes or until the chicken and vegetables are cooked.

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