Almond Chicken with Tomato Rocket Salad


Almond Chicken with Tomato Rocket Salad

Easy chicken dinner recipe
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People


  • 300 free range chicken breast
  • 300 grams cocktail potatoes
  • 100 grams cherry tomatoes
  • 60 grams baby rocket
  • 2 tbsp flaked almonds
  • 0.75 cup panko breadcrumbs
  • 1 lemon
  • 0.5 red onion
  • 1 eggs*
  • extra virgin olive oil*
  • white vinegar*
  • salt & pepper*



  • – chop almonds and mix with breadcrumbs
    – crack and beat eggs in a small bowl
    – rinse and halve tomatoes
    – rinse baby rocket
    – peel, halve and thinly slice onion
    – halve cocktail potatoes


  • Half cover potatoes with cold salted water in a saucepan and bring to the boil. Boil for 6-8 minutes until tender.
  • Cut each chicken breast in half horizontally through the side, to give two pieces.
  • Dip chicken, one piece at a time, into egg in a shallow bowl. Coat in breadcrumb mixture, pressing mixture on firmly.
  • Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in batches. Cook for about 3 to 4 minutes on each side, or until golden and cooked through.
  • To make salad, place tomatoes, rocket and onion in a large bowl. Drizzle with combined oil and vinegar. Season with salt and pepper. Drizzle potatoes with olive oil and season with salt and pepper.
  • Serve chicken with salad, potatoes and lemon wedges.

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