Tomato Stuffed Chicken with a Walnut & Schwartz Oregano crust

GLUTEN-FREE | DAIRY-FREE

Serves 4

Enjoy chicken with a difference with our tomato-stuffed, walnut and oregano-crusted dish. It’s a dish that’s got the wow-factor, without the work. The walnut crust brings a unique twist when combined with this commonly-used herb.

Whether you’re a meat-fiend or someone who only has meat once in a while, you’ll love how this tastes. It’s a delicious Italian-style dish that you can serve with a salad, on top of courgetti spaghetti or with potatoes.

Ingredients

• 4 organic chicken breasts
• 100g cornflour or gluten-free flour
• 2 eggs,beaten
• 200g walnuts, lightly roasted
• 1tbsp Schwartz Oregano
• Himalayan salt
• Freshly ground black pepper
• 200g cherry tomatoes
• 3 cloves garlic peeled
• Extra virgin olive oil

Method

1. Preheat the oven to 200’C.
2. Place the tomatoes, garlic, salt and pepper on a roasting tray, drizzle with oil and roast for 15 minutes or until soft and juicy. Transfer to a blender and pulse to a paste and set aside to cool.
3. Blitz the walnuts in a blender until they resemble fine crumbs and mix in the oregano.
4. Meanwhile place the flour (seasoned with salt and pepper), beaten egg and walnut in three separate bowls with a baking tray lined with parchment at the end.
5. Make an incision through the side of each chicken breast to form a pocket. Open out the pocket and stuff with 1tbsp of the tomato mix. Secure with cocktail sticks.
6. Dip each breast in flour, then egg, shaking to remove any excess and lastly, roll in walnut mix.
7. Place on the lined baking tray, drizzle with olive oil and bake for 20 minutes until cooked through.
8. Leave to rest for 5 minutes before serving with a fresh salad.

Sponsored recipe produced in collaboration with Schwartz herbs.