Walnut & Rosemary Crusted Chicken
with Roast Potato & Avocado Salad
What’s not to like about crusted chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. The walnut and rosemary in the crust adds some amazing flavour, too!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
red onion
2 sprig
rosemary
1 clove
garlic
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 pinch
chilli flakes
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1
avocado
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the potato into bite-sized chunks. Slice the red onion into thick wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
While the potato is roasting, pick the rosemary leaves and finely chop. Finely chop the garlic. Using a rolling pin or the base of a saucepan, crush the walnuts in their packet (or finely chop if you prefer!). In a shallow bowl, combine the plain flour and the salt. Season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, walnuts, rosemary, garlic and a pinch of chilli flakes (if using).
Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Dip the chicken breast into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken breast, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towellined plate.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
While the chicken is cooking, roughly chop the avocado. In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add the avocado and mixed salad leaves and toss to coat. Season to taste.
Slice the walnut and rosemary crusted chicken. Divide the chicken, roasted potato and onion and dressed avocado salad between plates. Serve with the garlic aioli.
