James Martin’s Chicken with Parmesan, lemon, hazelnuts and thyme

See James Martin cook his Chicken with Parmesan, lemon, hazelnuts and thyme live at the International Cheese Awards, Wednesday 27th July.

Chicken with Parmesan, lemon, hazelnuts and thyme ingredients

• 4 × 200g / 7oz chicken breast, skin and bone removed


• For the crust:


• 100g / 3½oz dried white breadcrumbs


• 4 Lemons zested


• 100g / 3½oz peeled hazelnuts


• 75g / 3oz finely grated fresh Parmesan


• 10 sprigs of fresh thyme leaves only


• 100g / 3½oz butter


• 100g / 3½oz plain flour


• 2 medium eggs


• Salt and black pepper

Preparation:

• To make the crumb, place the cheese, hazelnuts, lemon zest and bread crumbs into a blender and add the thyme leaves blend to a fine crumb.
• Place each chicken breast between 2 pieces of Clingfilm at a time and using a rolling pin flatted the chicken evenly until about 1 cm thick.
• Break the eggs into a bowl and lightly beaten, place the flour onto another and the crumb on a third. Then in turn place each chicken first in the flour then the egg and finely in the crumb, once all have been done place in the fridge.
• To cook heat a large non stick pan over a medium heat add the butter once it starts to bubble place the crumbed chicken in and allow to cook for about 3-4 minutes before turning over and cook for a further 2-3 minutes.
• Remove from the pan and serve with a simple rocket salad dressed in lemon juice and extra virgin olive oil.