Peanut-fried chicken fillets stuffed with roast nectarines – Food & Home Magazine
TO DRINK: Amani Kamili (Chardonnay/Viognier) 2008, filled with peach and apricot aromas and flavours, with a pure white-pepper undertone and a lime mineral
Ingredients
- 2 nectarines
- 5ml (1 tsp) brown sugar
- 15ml (1 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 80g peanuts
- 125ml (½ cup) dried breadcrumbs
- 1 large egg, beaten2 chicken fillets
- oil, for frying
- 30ml (2 tbsp) thick, Greek-style yoghurt
- 10ml (2 tsp) fresh chives, chopped
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