HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWalnut & Rosemary Chicken
Walnut & Rosemary Chicken

Walnut & Rosemary Chicken

with Crispy Potatoes and Salad

Read more

Although walnuts and rosemary and delicious individually, together they're an absolute winner! But this crispy chicken isn’t just delicious, it's good for you too. Walnuts are full of omega-3 which is great for brain health and researchers have also recently discovered that rosemary helps with memory. You could say this dish was food for thought!

Tags:Family Friendly
Allergens:NutsCereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 pack(s)

Red Potato

4 bunch(es)


50 grams



4 unit(s)

Chicken Fillet

40 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 tbsp

Balsamic Vinegar


2 bag(s)

Lambs Lettuce and Bulls Blood Leaves

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2372 kJ
Energy (kcal)567 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate56 g
of which sugars6.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C. Chop the potato into 2cm cubes (no need to peel). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Finely chop the walnuts.


Put the potato on a baking tray, add a good splash of olive oil, half the rosemary, a pinch of salt and a grind of black pepper. Roast on the top shelf of your oven for 25-30 mins until crunchy and delicious.


Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. Repeat for all breasts. TIP: This is called ‘butterflying’ and speeds up the cooking time.


Rub a little olive oil into each chicken breast. In a mixing bowl, combine the panko breadcrumbs, remaining rosemary and walnuts. Season with salt and black pepper. Place the butterflied chicken breasts on another baking tray. Spoon some of the herby crumb mixture onto each chicken breast and press it into the meat.


Put the chicken on the middle shelf of your oven. Bake for 15-20 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Once cooked, turn your grill to medium-high and grill the chicken for a further minute to make it extra crunchy.


In a mixing bowl, drizzle the balsamic vinegar and a glug of olive oil over the salad leaves and toss gently. Serve your chicken with crispy potatoes and salad on the side. Enjoy!