Ingredients

  • 500 g chicken fillets
  • 100g Kerrygold® Irish Creamery Butter 454g
  • 50 g breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 fennel bulb, sliced
  • 1 bunch green asparagus
  • 250 g cherry tomatoes, halved
  • Salt and pepper
Print recipe

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.                                                                                                                                                                                                               Step by step method:
  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.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Seasonal

Kerrygold Honey Glazed Ham

It's not a holiday feast without the Christmas ham and this recipe for a sticky...

Baking

Rory O’Connell’s Pistachio Cake with Raspberries, Lemon Basil and Rosewater Cream

This cake by Rory O'Connell has a lovely combination of flavours and has the...

Baking

Mixed Berry Crumble

Ideal for the predictably unpredictable Irish weather, this is a dessert for all...

Serves 4 - 6
Baking

Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of lov...

Serves 3
Baking with Kids

Raspberry Crumb Squares

Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with...

Main courses

Cauliflower and Chickpea Korma

Break the cauliflower into small florets and boil in salted water unt...

Serves 6
Main courses

Rory O’Connell’s Salade Tiede of Lamb Kidneys, Glazed Shallots and Straw Potatoes

Begin by preparing the shallots. Place the shallots, butte...

see more