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  1. Herb Crumble

    • Toast bread crumbs in a pan with plenty of olive oil. Remove and cool.
    • Add parsley and parmesan.
  2. Hot Pot

    • Heat the oil and brown the chicken, add mushrooms, white wine, KNORR Pronto Napoli, KNORR Garlic Puree, parsley and KNORR Concentrated Liquid Stock.
    • Place in a large baking tray, sprinkle over with the crumble. Cook at 160 degree Celsius until the chicken is tender.
  3. To Serve

    • Serve with garlic mash.