Garlic & nut butter chicken

Ingredients

225g/8oz roasted salted mixed nuts, roughly chopped

5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh flat-leaf parsley

2 lemons

225g/8oz puff pastry

1 large egg, beaten

1 tablespoon poppy seeds

1 tablespoon caraway seeds

12 small skinless chicken breast fillets 
900ml/1¹⁄2pt hot chicken stock  
freshly ground black pepper

Directions:

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes.Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.

• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.