Cashew And Parsley-Crumbed Chicken With Mustard Vinaigrette Recipe

Name: Cashew And Parsley-Crumbed Chicken With Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); MUSTARD VINAIGRETTE; 1 1/2 tablespoons olive oil; 1 garlic clove, crushed; 1 tablespoon white vinegar; 2 teaspoons coarse grain mustard

Servings: persons

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)
MUSTARD VINAIGRETTE
1 1/2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon white vinegar
2 teaspoons coarse grain mustard

1
Preheat the oven to 180u00b0C/160u00b0C fan-forced/325u00b0F/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.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup roasted unsalted cashews, 3/4 cup fresh flat-leaf parsley, finely chopped, 1 cup stale breadcrumbs, 2 eggs, and more.

Yes, Cashew And Parsley-Crumbed Chicken With Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cashew And Parsley-Crumbed Chicken With Mustard Vinaigrette

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