Cashew And Parsley Crumbed Chicken With Mustard Vinaigrette
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'.
Steps
Preheat the oven to 180c / 160c fan-forced / 325f / 3 gas mark.
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.
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.
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.
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.
Ingredients
unsalted cashews, fresh flat-leaf parsley, breadcrumbs, eggs, chicken breast fillets, plain flour, olive oil, rocket, grape tomatoes, red capsicum, garlic clove, white vinegar, coarse grain mustard