Almond Chicken with Tomato Rocket Salad
Easy chicken dinner recipe
Ingredients
- 300 grams 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*
Instructions
Prep
- – 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
Method
- 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.