Djion Cheddar Chicken

a mid-week supper favourite!

We had this simple, easy and tasty midweek supper with mashed turnip – which meant there was lots of confusion in the grocery store at the time of purchase.

The teenager on the check-out had no idea what she was handling and so I had to paint a picture with words.

Normally words are my deal, but have you ever actually tried to describe a turnip?

Beyond its physical attributes (which obviously I didn’t need to go into, given that it was sitting in front of her), there’s not really much to say.

“It’s a root vegetable. Kinda like parsnip. It….erm…tastes a bit sweet.”

In the end, much to our mutual embarrassment, she gave up and charged me for a rutabaga.

Djion Cheddar Chicken (serves 2)

• 1 large chicken breasts (skinless and boneless)
• 1 tbsp djion mustard
• 3 tbsps butter, melted
• 1 cup nuts of your choice (I used walnuts and almonds)
• 1 cup grated sharp cheddar cheese

1. Whisk together the mustard and butter until combined.
2. Grind the nuts to a fine crumb and stir in the cheddar until well mixed.
3. Dip each chicken breast in the mustard/butter mixture, shake off any excess then roll in the nut and cheese crumb.
4. Place on a baking tray or casserole dish and bake at 375 for 30-35 minutes, depending on the size of your chicken pieces.

Like this? You might also like:

• Walnut Pesto Stuffed Chicken
• Chicken Tarragon
• Crunchy Chicken Stuffed with Goat’s Cheese & Chives

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