Baked Herb-Crusted Chicken Breasts and Carrot Puree

I wanted to make a healthier option of the traditional chicken schnitzel. For that, I tried different ingredients to make the perfect crust. To cook it, I decided for the oven, much healthier than deep frying. The final result is as tasty as the traditional one! I have used a mixture of almond and gluten-free breadcrumbs for its crust. 

*Although we have used a gluten free crumb we can't guarantee this product is gluten-free and it may contain traces of gluten*

Contains: Tree nuts and tree nut products, eggs and milk products

To Reheat: 

Chicken Breast - You can cook from frozen or defrosted.
If defrosting: Defrost overnight in the fridge. Once defrosted bake within 24 hours. Drizzle with a little bit of oil and then bake in a 200 degree pre-heated oven for 40 mins or 30 mins if defrosted, until golden. 
Carrot Puree - Defrost overnight in the fridge or by using the defrost button on your microwave. Reheat slowly until piping hot. 

About your cook, Natalia (Freshwater)

I used to work for large corporations but I decided I wanted to do something with my hands. I was already cooking a lot as a hobby so I decided to start doing it professionally. My food is very much Italian inspired so I like to use fresh herbs on everything, garlic, onion, lemon juice and zest, balsamic vinegar, nutmeg, olive oil and things like clarified butter and tomato sauce that I make myself from scratch so I can guarantee what is inside. I follow the seasons and enjoy cooking a rainbow of food colours. As you know, it’s totally possible to serve tasty meals and still foIlow a nutrition program, and that’s what I do, with loads of creativity and love. I like cooking because it stimulates both my creativity and my logical thinking. Cooking can use a lot of my time so I don't have much left to take care of publicity and logistics. For this reason, I think my business and Foodst is a perfect match!

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