Ingredients
-
3/4
-
3/4
-
1
-
2
-
4
-
1/3
-
2
-
250
-
250
-
1
-
-
1 1/2
-
1
-
1
-
2
Directions
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’ , Originally rated on 1/23/09 – This recipe made it into my book#266453 I’d give this 10 stars if I could This is sooooo tasty, easy and healthy I followed the directions exactly and it produced perfect results The cashew flavor really comes through and adds such a lovely crisp exterior to the chicken Browning the chicken really seals in the moistness The mustard vinaigrette is full of flavor, yet not overpowering I just can’t tell you how much I loved this for dinner tonight I’m already craving more Notes: used salted cashews because I couldn’t find the unsalted used 2 heel slices of 100 % whole wheat bread to make the bread crumbs Also, I ended up using romaine lettuce instead of rocket or spinach (sadly, my family won’t eat spinach) Quality recipe!!!, Originally rated on 1/23/09 – This recipe made it into my book#266453 I’d give this 10 stars if I could This is sooooo tasty, easy and healthy I followed the directions exactly and it produced perfect results The cashew flavor really comes through and adds such a lovely crisp exterior to the chicken Browning the chicken really seals in the moistness The mustard vinaigrette is full of flavor, yet not overpowering I just can’t tell you how much I loved this for dinner tonight I’m already craving more Notes: used salted cashews because I couldn’t find the unsalted used 2 heel slices of 100 % whole wheat bread to make the bread crumbs Also, I ended up using romaine lettuce instead of rocket or spinach (sadly, my family won’t eat spinach) Quality recipe!!!
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Steps
|
1
Done
|
Preheat the Oven to 180c/160c Fan-Forced/325f/3 Gas Mark. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
