• Serves 4
  • 35 minutes
  • Difficulty Medium
  • 8 Ingredients


My future mother in law introduced me to this.

Ingredients (serves 4)

  • 80 grams Butter softened
  • 1 tablespoon Finely chopped flat leaf parsley
  • 2 teaspoons Lemon juice
  • 4 Single chicken breast fillets
  • 3 Medium carrots
  • 250 grams Green beans
  • 1/4 cup Toasted slivered almonds
  • 1/4 cup Finely grated gruyere cheese


  1. Combine butter, parsley & juice in small bowl, cover, refrigerate.
  2. Cook chicken on heated oiled grill plate (or grill/barbecue) until browned both sides and cooked through. Cover loosely to keep warm.
  3. Boil, steam or microwave carrots and beans, separately, until tender then drain.
  4. Serve chicken on vegetables, divide parsley butter among chicken pieces, sprinkle with nuts & cheese.


For a variation cook and crumble prosciutto over chicken before adding the butter & cheese.

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