Almond Chicken with Tomato Rocket Salad
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
0.5 red onion
extra virgin olive oil*
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.