Baked Chicken with Hazelnut Herb Crust, Light Celeriac Purée, and Warm Roasted Grape Salad

Name: Baked Chicken with Hazelnut Herb Crust, Light Celeriac Purée, and Warm Roasted Grape Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz boneless skinless chicken breasts; 3 oz toasted hazelnuts; 1/2 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 1/2 cup fresh parsley; 1 lemon lemon zest; 2 cloves garlic; 3 tbsp olive oil; 2 tbsp butter; 1 1/4 tsp salt; 1 tsp black pepper; 1.1 lb celeriac; 6 oz potato; 3/4 cup milk; 1 1/2 cups seedless red grapes; 1/2 cup shallot; 1 tbsp white wine vinegar; 2 tsp honey

An original baked chicken recipe with a crunchy hazelnut, parsley, and lemon crust, served over a silky celeriac purée and finished with warm roasted grapes and shallot. The result is elegant, balanced, and perfect for a special main course.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g 680 g boneless skinless chicken breasts (approx. 170 g por piece)
80 g 80 g toasted hazelnuts (chopped finely)
50 g 50 g breadcrumbs (for the crust)
35 g 35 g grated Parmesan cheese (finely grated)
20 g 20 g fresh parsley (chopped, divided)
1 limón 1 unit lemon zest (solo the parte amarilla)
2 dientes / 8 g 8 g garlic (1 clove chopped for the crust and 1 clove for the cream)
45 ml 45 ml olive oil (divided)
25 g 25 g butter (for the cream and the uvas)
8 g 8 g salt (or to taste, divided)
3 g 3 g black pepper (freshly ground, divided)
500 g 500 g celeriac (pelado and cut diced)
180 g 180 g potato (pelada and diced)
180 ml 180 ml milk (whole or semidescremada)
220 g 220 g seedless red grapes (whole)
80 g 80 g shallot (in wedges finos)
15 ml 15 ml white wine vinegar (for the uvas asadas)
10 ml 10 ml honey (for equilibrar the acidez)

Nutrition facts

per serving

548 kcal

Calories

45 g

Protein

24 g

Carbs

29 g

Fat

5 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsCelery

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.
2
2. In a medium saucepan, combine the celeriac, potato, 1 garlic clove, milk, and enough water to barely cover the vegetables. Add 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 18 to 20 minutes, until the celeriac and potato are very tender.
3
3. Meanwhile, make the crust by mixing the chopped toasted hazelnuts, breadcrumbs, Parmesan, half of the chopped parsley, lemon zest, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
4
4. Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them on the prepared tray and brush with 1 tablespoon olive oil.
5
5. Press the hazelnut herb mixture onto the top of each chicken breast to create an even crust. Bake at 220 °C / 425 °F for 20 minutes.
6
6. In a separate bowl, toss the red grapes, shallot, white wine vinegar, honey, 1 tablespoon olive oil, a pinch of salt, and the remaining black pepper. After the first 20 minutes of baking, place this mixture around the chicken on the same tray or on a separate tray.
7
7. Continue baking everything at 220 °C / 425 °F for 12 to 15 more minutes, or until the chicken reaches a safe internal temperature of 74 °C / 165 °F and the grapes are tender and lightly caramelized.
8
8. Drain the celeriac and potato, reserving 2 to 3 tablespoons of the cooking liquid. Blend the vegetables with the butter, 1 tablespoon olive oil, and a little reserved liquid until smooth. Adjust with salt and pepper to taste.
9
9. Toss the remaining parsley into the roasted grapes as soon as they come out of the oven for a fresh finish.
10
10. Spoon the light celeriac purée onto each plate, top with a hazelnut-crusted chicken breast, and finish with the warm roasted grape and shallot salad around it.

Chef tips

Toast the hazelnuts for a few minutes before chopping to deepen their flavor. If you want the crust to adhere better, press it firmly onto the chicken right after brushing it with oil.

Substitutions

You can swap the celeriac for cauliflower for a milder purée, and use almonds instead of hazelnuts if preferred. Shallot can be replaced with thinly sliced red onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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