Almond Rosemary Crusted Chicken with Brie and Honey, Rosemary Aioli and a balsamic beet-cauli salad

Crispy chicken and melty cheese.

This is delicious - it looks like more of a faff than it actually is. The chicken crumb comes together in a matter of minutes before putting it all in the oven. The salad is prepped in under 8 minutes and the aioli is super simple.

I adore rosemary and it pairs so wonderfully with the almonds in the crust. I've put rosemary in the aioli too which is just delicious. Adding the brie and honey to this flavour combo just brings a whole different dimension to the dish - and who doesn't like a bit of melted cheese?!

Almond Rosemary Crusted Chicken with Brie and Honey, Rosemary Aioli and a balsamic beet-cauli salad

Serves 2

Ingredients

Chicken

• 2 chicken breasts

• 75g almonds

• 2 springs rosemary

• 3 tbsp yogurt

• Salt and pepper

• 70g brie or camembert

• 1 tbsp honey

Rosemary aioli

• 1.5 tbsp oil

• 1 sprig rosemary, finely chopped

• 1 clove of garlic, crushed

• 70g yogurt

• 2 tbsp mayonnaise

Salad

• 1 tbsp balsamic vinegar

• 1 tsp honey

• 1 small beetroot

• 1/4 cauliflower

• 2 handful salad leaves

(Notes, variations and substitutions found below the method)

Method

1. Preheat the oven to 200oC/180oC(fan).

2. Strip the rosemary and place 2/3s of it in a blender with the almonds (put the remaining rosemary to one side). Pulse the mixture so the almonds become like fine breadcrumbs. then pour into a bowl and mix with the yogurt and a pinch of salt and pepper.

3. Coat the chicken breasts in the almond-yogurt mixture, then place them on a baking tray lined with baking paper. Cook for 35-40 minutes, until the chicken breasts are cooked through. 5 minutes before the are done, lay slices of Brie on top of the chicken breast, drizzle with honey and add the remaining rosemary. Place back in the oven until finished.

4. Meanwhile make the aioli. Put the oil in a pan and heat it for 1 minute on a high heat. Add the rosemary leaves and garlic and immediately take it off the heat. Leave to cool and infuse. The Rosemary goes wonderful and crispy! Once cool, add to a bowl with the remaining aioli ingredients.

5. To make the salad, finely slice the beetroot and cauliflower so they are thin slivers. Heat a pan, and throw in the beetroot, cauliflower, balsamic and honey. Cook for 5 minutes until the cauliflower and beetroot are covered in a gorgeous balsamic glaze.

6. Place salad leaves on a plate, top with beetroot and cauliflower, followed by the chicken and a dollop of aioli - delicious!

Notes, variations and substitutions

• Nuts: Use any nuts you have in the cupboard

• Cheese: You can also use Stilton or even feta. I wouldn't use cheddar though.

• Herbs: Thyme would be a delicious alternative here.

• Salad: If you don't fancy this salad idea, just use whatever veg you fancy.