High-protein chicken breast in a hazelnut crust

High-protein chicken breast in a hazelnut crust: a crispy oven dish with chicken breast, hazelnuts, egg, olive oil and paprika.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 48 g
• Fat: 26 g
• Carbs: 4 g

Ingredients

• 400 g chicken breast
• 80 g hazelnuts
• 1 organic egg
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 tsp paprika

Method

You’ll need: oven · baking tray · blender

1. Grind the hazelnuts medium-fine in a blender and tip them onto a flat plate.
2. Whisk the egg in a deep plate and season with salt, pepper and paprika.
3. Pat the chicken breast dry, dip it first in the egg and then turn it all over in the ground hazelnuts.
4. Line a baking tray with baking paper, brush it with olive oil and lay the coated chicken fillets on it.
5. Bake in the preheated oven at 200 °C (180 °C fan) for 20–25 min until the chicken breast is cooked and the hazelnut crust is golden brown and crisp.
6. Serve straight away, ideally with a crunchy salad or roasted veg.

Good to know

Crisp outside, juicy inside – that's exactly how oven-baked chicken should be. The hazelnut crust makes it savoury and special without feeling heavy.

Swaps

Hazelnuts → almonds (similar protein content, slightly milder flavour); chicken breast → turkey breast (similar protein content); egg → natural yoghurt (still holds the crust well); paprika → turmeric and black pepper (a different, earthier seasoning).

Allergens

Contains egg and tree nuts; good for children if the crust is finely ground and cooked thoroughly; fine in pregnancy as long as the chicken is cooked all the way through.

Dairy-free recipes