CHICKEN BAKED with a Swiss cheese and almond coating

I’ve filled chicken breasts with ham and Swiss cheese and baked them, but I’ve never coated them in almonds and Swiss cheese.  Now I’ve found this recipe I’m going to give it a try. I think I’ll line the tray with baking paper though to stop them sticking.



This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust.  The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.


Vegetarian recipes weren’t something Mum would have been looking for on the pages of the Herald Sun.  Growing up I can’t remember anyone among our family or friends who didn’t eat meat, so cooking vegetable only dishes just wasn’t necessary.  This recipe is on a page Mum kept from the paper that had pork, lamb, sausage and fish casseroles on it, so the recipes were around, they just weren’t something Mum made.


This recipe comes out of a Woman’s Weekly  pullout called Pies without Pastry.  When I first saw the title I thought the filling was rhubarb and butternut pumpkin which sounded very strange.  On reading the recipe I was relieved to discover the butternut was actually butternut biscuits crushed to make the base.  When you top that with the filling of rhubarb and apples and the crust of coconut and brown sugar you end up with a great tasting pie.