Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. Ingredients:
3/4 cup roasted unsalted cashews |
3/4 cup fresh flat-leaf parsley, finely chopped |
1 cup stale breadcrumbs |
2 eggs |
4 chicken breast fillets, skinless |
1/3 cup plain flour |
2 tablespoons olive oil |
250 g rocket, trimmed |
250 g yellow grape tomatoes or 250 g red grape tomatoes, halved |
1 medium red capsicum (also known as red bell pepper) |
1 1/2 tablespoons olive oil |
1 garlic clove, crushed |
1 tablespoon white vinegar |
2 teaspoons coarse grain mustard |
Directions:
1. Preheat the oven to 180°C/160°C fan-forced/325°F/3 gas mark.
2. Blend or process the nuts until they resemble a coarse meal; combine them in a medium, shallow bowl with the parsley and breadcrumbs; beat the eggs lightly in another medium shallow bowl and place the flour in another shallow bowl.
3. Halve the chicken pieces diagonally and slice though each piece horizontally; coat the chicken pieces in the flour and shake away any excess; dip each chicken piece in egg then in the breadcrumb mixture.
4. Heat the oil in a large pan, preferably non-stick; cook the chicken in batches until it has browned on both sides; place the chicken on an oiled oven tray; cook in the oven, uncovered, for about ten minutes or until the chicken is cooked through.
5. The Mustard Vinaigrette: make the mustard vinaigrette by combining all the ingredients in a screw top jar and shaking it well; combine the vinaigrette with the rocket, tomato halves and capsicum slices in a large bowl; toss the salad gently then serve it with the chicken.
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