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30 ml chicken spice
30 ml mustard powder
4 chicken breasts
45 ml garlic butter
10 ml olive oil
250 g LANCEWOOD® Mascarpone
100 g sundried tomatoes in olive oil, drained and roughly chopped
10 – 15 ml lemon juice
Salt and freshly ground black pepper to taste
50 g flakes almonds, toasted
30 – 45 ml fresh basil, shredded
Mix chicken spice and mustard powder together on a plate. Roll the chicken breasts in the mixture to coat. Melt the butter and the olive oil together. Fry the chicken breasts until golden. Add the mascarpone. Stir until melted. Lower the heat, cover and simmer for about 10 minutes or until the chicken is cooked. Add the sundried tomatoes. Season to taste with lemon juice, salt and freshly ground black pepper. Arrange the chicken on a serving platter and spoon the sauce over. To finish, sprinkle toasted almonds and shredded basil over just before serving. Serve with rice, pasta or vegetable noodles.
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