Name: Almond & parmesan crumbed chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Almond & parmesan crumbed chicken

Chicken with a twist.

Serves 4

Prep

15M

Cook

15M

Total

30M

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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

Cut chicken lengthways into 1cm-wide strips.

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

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.

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

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.

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

Serve chicken with sauce and vegetables.

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Ingredients

Method

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