Corn-Crusted Chicken Fillets with Pea Risotto
recipe

Delicious chicken fillets coated in a corn crust, served alongside a creamy pea risotto. This dish is perfect for a weekday dinner or a special occasion.
Preparation Time: 4 hours + 40 minutes
Serving Size: 4

Ingredients

For the Chicken Fillets:
- 6 chicken fillets
- 3 tablespoons lemon olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons sea salt
- 2 teaspoons curry powder
- 1 teaspoon chili pepper
- 2 teaspoons paprika
- A pinch of white pepper
For the Coating:
- 2 cups gluten-free cornflakes, crushed
- 1 1/2 cups grated cheese (e.g., Parmesan)
For the Pea Risotto:
- 1 onion, chopped
- 2 cups Arborio rice
- 1 liter vegetable broth
- 100 g cream cheese (e.g., Philadelphia)
- Black pepper to taste
- 1/2 cup frozen peas
- Cheese shavings for garnish
- Olive oil for sautéing
- Chopped parsley for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix the marinade ingredients. Pat the chicken fillets dry with paper towels and brush the marinade on both sides. Cover the bowl with foil and let it marinate in the refrigerator for 3-4 hours.
2. Prepare the Coating: Crush the cornflakes into a fine texture and mix with the grated cheese. Roll the marinated fillets in the cornflake-cheese mixture and place them in a baking dish.
3. Bake the Chicken: Bake the fillets in a preheated oven at 200°C (392°F) for about 40 minutes or until cooked through.
4. Make the Pea Risotto: Sauté the chopped onion in hot olive oil until translucent. Add the Arborio rice and sauté until the oil is absorbed. Gradually add the vegetable broth, stirring until the rice is al dente.
5. Once the rice is cooked, stir in the cream cheese, black pepper, and frozen peas. Cook on low heat until the peas are heated through (about 2 minutes). Garnish with chopped parsley.
6. Serve: Plate the corn-crusted chicken fillets alongside the pea risotto.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 50 g
Fat: 15 g
Fiber: 3 g

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