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'.
Provided by bluemoon downunder
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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Craig Watson
[email protected]This recipe is a keeper! The chicken was crispy and flavorful, and the mustard vinaigrette was the perfect finishing touch. I will definitely be making this again.
Tina Cook
[email protected]I used panko breadcrumbs instead of the cashew and parsley crumbs. It was a quick and easy substitution and the chicken turned out great.
Tharuka Ashan
[email protected]I'm not a fan of nuts, so I omitted the cashews from the crumb coating. The chicken was still delicious.
Aidan Breedlove
[email protected]I didn't have any parsley on hand, so I used cilantro instead. It was a nice substitute and the chicken still tasted great.
Bonsu Philemon
[email protected]I accidentally used regular mustard instead of Dijon mustard in the vinaigrette. It was still good, but I think it would have been better with Dijon mustard.
Ayuba Yakubu
[email protected]I found that the chicken needed to be cooked for a few minutes longer than the recipe stated. Other than that, it was a great recipe and the chicken was delicious.
Glenn VanB
[email protected]The chicken was a little dry for my taste, but the mustard vinaigrette helped to add some moisture. Overall, it was a good recipe.
Muhammadamir Hameed
[email protected]I'm not a big fan of mustard, but I really enjoyed the mustard vinaigrette in this recipe. It was tangy and flavorful, without being overpowering.
Lammahx
[email protected]I love this recipe because it's so versatile. I've used it to make chicken tenders, chicken nuggets, and even chicken parmesan. It's always a hit with my family and friends.
Methodic One
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is so juicy and flavorful, and the mustard vinaigrette is the perfect finishing touch.
Ahmed Abbasher
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the chicken and the mustard vinaigrette. I will definitely be making this again.
Rachel Chamberlain
[email protected]I was a bit skeptical about the cashew and parsley crumb coating, but I was pleasantly surprised. It was so flavorful and added a nice crunch to the chicken.
Adamu Hafsat
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the mustard vinaigrette is so delicious. I highly recommend this recipe!
mila mila
[email protected]This recipe was a hit with my family! The chicken was crispy and flavorful, and the mustard vinaigrette was the perfect complement. I'll definitely be making this again.