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Almond Crumbed Chicken With Tomato Rocket Salad
Almond Crumbed Chicken With Tomato Rocket Salad
Ingredients for One
Ingredients for One
- 150 free range chicken breast
- 150 grams chat potatoes
- 30 grams rocket
- 1 tbsp flaked almonds
- 0.3 cup panko breadcrumbs
- 1 tomatoes
- 1 lemon
- 0.25 red onion
- 0.5 eggs - PANTRY ITEM
- white wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 free range chicken breast
- 300 grams chat potatoes
- 60 grams rocket
- 2 tbsp flaked almonds
- 0.75 cup panko breadcrumbs
- 1 tomatoes
- 1 lemon
- 0.5 red onion
- 1 eggs - PANTRY ITEM
- white wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 free range chicken breast
- 600 grams chat potatoes
- 120 grams rocket
- 4 tbsp flaked almonds
- 1.5 cup panko breadcrumbs
- 2 tomatoes
- 2 lemon
- 1 red onion
- 2 eggs - PANTRY ITEM
- white wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- free range chicken breast
- 900 grams chat potatoes
- 900 grams rocket
- 180 tbsp flaked almonds
- 6 cup panko breadcrumbs
- 2.25 tomatoes
- 3 lemon
- 2 red onion
- 1.5 eggs - PANTRY ITEM
- 3 white wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- chop almonds and mix with breadcrumbs
- crack and beat eggs in a small bowl
- rinse tomatoes and cut into quarters
- rinse baby rocket
- peel, halve and thinly slice onion
- quarter 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. Mix 3 parts oil to one part vinegar and drizzle over the salad. Season with salt and pepper. Drizzle potatoes with a dash of olive oil and season with salt and pepper.
- Serve chicken with salad, potatoes and lemon wedges.
- wash and chop parsley
- cut lemon into wedges
- preheat the oven to 200°C (180°C fan-forced)
- In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
- Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
- On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
- Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
- In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
