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Chicken with a crunchy nut crust with butternut puree

Pimp the butternut puree with some finely chopped sage and orange zest. Briefly fry the chicken in the pan, brush with the nut mixture and let it cook in the oven. Serve with fried butternut and girolles.


We used pistachio, hazelnut, peanut and almonds for the nut mixture. Add some extra parmesan to make it stronger.

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