Ingredients

  • 500 g chicken fillets
  • 100g Kerrygold Pure Irish Salted Butter
  • 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

At Home With Kerrygold

Victoria Sponge cake

Preheat the oven to 180°C Cream the butter and sugar toge...

Main courses

Farmette’s Hot Smoked Salmon Tacos

This recipe was created by our friend, Imen McDonnell (...

Serves 4
Main courses

Roast Tarragon Chicken with Chestnut Mushroom Risotto

Pre-heat t...

Serves 4 people
Main courses

Salmon Fillets with a garlic, herb and citrus butter

Salmon and lemon were made for each other. Add fresh garlic with some herbs and...

Serves 4
Sides & Nibbles

Warm potato salad with peas, radishes and mint

...

Baking

Lemon Cake

...

Baking

Irish Scones

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

Serves 3