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Our Recipes

Cinnamon Chicken with Roasted Beetroot and Horseradish Cream

Serves: 6

Preparation time: 15 minutes

Cooking time: 55 minutes


  • 1 x tray Lilydale Breast fillets
  • 6 beetroot, washed and trimmed
  • 1/3 cup olive oil
  • 1/2 cup horseradish
  • 1 cup sour cream
  • Salt and pepper to taste
  • 2 tspn ground cinnamon
  • 2 tspn ground cardamom
  • 2 Tblsp dry sherry
  • 2 Tblsp brown sugar


  1. Place the beetroot on a baking tray and lightly drizzle over half the oil. Bake in 200C preheated oven for about 40 minutes or until just tender when tested with a skewer. Cool, and peel, cut into quarters and set aside.
  2. Mix together the horseradish and sour cream, season with salt and pepper. Cover and refrigerate until serving.
  3. Mix the cinnamon, sherry, remaining oil and sugar in a bowl. Toss the chicken and coat with the cinnamon mixture. Heat a lightly greased frying pan over medium heat. Cook the chicken breasts for 2 minutes each side until golden.
  4. Remove from pan and place on a baking tray and bake in a 180C preheated oven for 10 minute or until chicken is just cooked through. Cool slightly and slice, serve with roasted beetroot and horseradish.
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Our Recipes
Our Recipes