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Lilydale chicken with fennel in witlof leaves

Serves: 48 as entree

Preparation time: 10 minutes

Cooking time: 35 minutes


  • 1 x 500g Lilydale chicken mince
  • 1 tablespoon olive oil
  • 1 tablespoon fennel seeds
  • 1 tablespoon Dijon mustard
  • 2 witlof, leaves separated
  • Garlic aioli


  1. Heat oil in frying pan over medium heat and cook fennel seeds for 1 minute. Increase heat and cook chicken, breaking up any lumps with a fork. Stir through mustard.
  2. Spoon chicken mixture into witlof, spoon over a little garlic aioli, and garnish with sage leaves.
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Our Recipes
Our Recipes