Ingredients
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3/4 cup fresh flat-leaf parsley, finely chopped
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1 cup stale breadcrumbs
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2 eggs
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4 chicken breast fillets, skinless
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1/3 cup plain flour
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2 tablespoons olive oil
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250 g rocket, trimmed
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250 g yellow grape tomatoes or 250 g red grape tomatoes, halved
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1 medium red capsicum (also known as red bell pepper)
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1 garlic clove, crushed
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1 tablespoon white vinegar
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1 1/2 tablespoons olive oil
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3/4 cup roasted unsalted cashews
Instructions
- Preheat the oven to 180°C/160°C fan-forced/325°F/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 gently then serve it with the chicken.