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Almond Crumbed Chicken With Tomato Rocket Salad

Almond Crumbed Chicken With Tomato Rocket Salad

Ingredients for One

  1. 150 free range chicken breast
  2. 150 grams chat potatoes
  3. 30 grams rocket
  4. 1 tbsp flaked almonds
  5. 0.3 cup panko breadcrumbs
  6. 1 tomatoes
  7. 1 lemon
  8. 0.25 red onion
  9. 0.5 eggs - PANTRY ITEM
  10. white wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 free range chicken breast
  2. 300 grams chat potatoes
  3. 60 grams rocket
  4. 2 tbsp flaked almonds
  5. 0.75 cup panko breadcrumbs
  6. 1 tomatoes
  7. 1 lemon
  8. 0.5 red onion
  9. 1 eggs - PANTRY ITEM
  10. white wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 free range chicken breast
  2. 600 grams chat potatoes
  3. 120 grams rocket
  4. 4 tbsp flaked almonds
  5. 1.5 cup panko breadcrumbs
  6. 2 tomatoes
  7. 2 lemon
  8. 1 red onion
  9. 2 eggs - PANTRY ITEM
  10. white wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. free range chicken breast
  2. 900 grams chat potatoes
  3. 900 grams rocket
  4. 180 tbsp flaked almonds
  5. 6 cup panko breadcrumbs
  6. 2.25 tomatoes
  7. 3 lemon
  8. 2 red onion
  9. 1.5 eggs - PANTRY ITEM
  10. 3 white wine vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. chop almonds and mix with breadcrumbs
  2. crack and beat eggs in a small bowl
  3. rinse tomatoes and cut into quarters
  4. rinse baby rocket
  5. peel, halve and thinly slice onion
  6. quarter potatoes

Method:

  1. Half cover potatoes with cold salted water in a saucepan and bring to the boil. Boil for 6-8 minutes until tender.
  2. Cut each chicken breast in half horizontally through the side, to give two pieces.
  3. Dip chicken, one piece at a time, into egg in a shallow bowl. Coat in breadcrumb mixture, pressing mixture on firmly.
  4. 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.
  5. 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.
  6. Serve chicken with salad, potatoes and lemon wedges.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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