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Almond & parmesan crumbed chicken

Chicken with a twist. - by that's life!
  • 13 Mar 2018
Almond & parmesan crumbed chicken
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
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Ingredients

• 600g chicken breast fillets

• 1 egg, lightly beaten

• 1½ cups flaked almonds (150g)

• 1½ cups finely grated parmesan (75g)

• 1 tblsp oil

• 1 bunch broccolini (170g), trim stems

• 1 zucchini, halved, thickly sliced diagonally

• 1 red capsicum, cut into thick strips

• 1 clove garlic, crushed

SAUCE

• 1 cup mayonnaise

• 2 tblsps mild English mustard

• 1 tblsp honey

Method

  1. Cut chicken lengthways into 1cm-wide strips.

  2. Place egg in a shallow bowl. Place almonds in separate bowl. Using hands, slightly crush almonds. Stir in parmesan.

  3. Working with one piece of chicken at a time, dip in egg then coat in almond mixture, pressing on firmly. Place in a single layer on an oiled oven tray.

  4. Cook in a hot oven (200°C) for about 15 minutes, or until lightly browned and cooked through.

  5. Meanwhile, heat oil in a large frying pan over a medium heat. Add broccolini, zucchini, capsicum and garlic. Cook, stirring occasionally, for about 5 minutes, or until tender.

  6. To make sauce, combine all the ingredients in a medium bowl and mix well.

  7. Serve chicken with sauce and vegetables.

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