Honey nut chicken

Honey Nut Chicken

Honey Nut Chicken is a really simple meal that even the most tentative of chefs can attempt.

We’ve given you two options here - the simple version and the slightly more complicated for those feeling a little braver: Easy peasy lemon squeezy or 'I'm not chicken' chicken. Take your pick!




4 x responsibly sourced chicken breasts

half a lemon

1 tbsp Scottish Bee Company honey

1 tbsp dark soy sauce


Preheat oven to 170 degrees C.

Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in the preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer. Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces to moisten and add flavour to the chicken.




80g  honey roasted peanuts

65g plain bread crumbs

1 tablespoon grill seasoning blend

2 free-range/organic eggs

2 teaspoons hot sauce/flavoured sauce

65g plain flour

2 to 3 tablespoons olive oil

4 x responsibly sourced chicken breasts


Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Warm a slice of butter in a pan then add the peanuts and a good dollop of honey. Stir in until well coated.

Pour flour out on a plate, crush the peanuts and mix together.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Fry in olive oil until chicken is lightly golden brown on both sides. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through.


Serve either version with a light salad - perfect for your summer BBQ! Need a desert? Why not try our grilled peach and honey ice-cream?

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