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

CHOCOLATE PECAN BROWNIE TRIFLE WITH ORANGE BLOSSOM CREAM

Clodagh McKenna Farmhouse Recipe  METHOD: Start by m...

Baking

BERRY SHORTBREAD

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 8-12 hearts
Starters

Coconut butternut squash soup

...

Serves 6
Main courses

Spaghetti with Kale Pesto

Bring two saucepans of water up to a boil with a pinch of sea salt....

Serves 4
Main courses

Sole with Dulce Butter

  For the Pan Fried Sole: Season the flour with...

Baking

Seeded Cheddar Bread

...

see more