CASHEW AND PARSLEY-CRUMBED CHICKEN WITH MUSTARD VINAIGRETTE
A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'.
Provided by bluemoon downunder
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/160°C fan-forced/325°F/3 gas mark.
- Blend or process the nuts until they resemble a coarse meal; combine them in a medium, shallow bowl with the parsley and breadcrumbs; beat the eggs lightly in another medium shallow bowl and place the flour in another shallow bowl.
- Halve the chicken pieces diagonally and slice though each piece horizontally; coat the chicken pieces in the flour and shake away any excess; dip each chicken piece in egg then in the breadcrumb mixture.
- Heat the oil in a large pan, preferably non-stick; cook the chicken in batches until it has browned on both sides; place the chicken on an oiled oven tray; cook in the oven, uncovered, for about ten minutes or until the chicken is cooked through.
- The Mustard Vinaigrette: make the mustard vinaigrette by combining all the ingredients in a screw top jar and shaking it well; combine the vinaigrette with the rocket, tomato halves and capsicum slices in a large bowl; toss the salad gently then serve it with the chicken.
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Md Moinuddin
[email protected]This recipe was a bit too salty for my taste. I think I'll try using less salt next time.
Nicole Reyes
[email protected]This dish was delicious! The chicken was cooked perfectly and the cashew and parsley crust was crispy and flavorful. The mustard vinaigrette was a perfect complement to the chicken. I would definitely make this again.
BaneleThandy Nsibande
[email protected]I thought this recipe was just okay. The chicken was a bit dry and the cashew and parsley crust didn't add much flavor. The mustard vinaigrette was also a bit too tangy for my taste.
Caleb Ritter
[email protected]This recipe was a bit too complicated for me. I had trouble finding some of the ingredients and the instructions were a bit confusing. The chicken didn't turn out as well as I had hoped.
Prince Mahamud
[email protected]I'm a big fan of cashew and parsley, so I was really excited to try this recipe. The chicken was cooked perfectly and the crust was crispy and flavorful. The mustard vinaigrette was also very good. I would definitely make this again.
Tariq Meer
[email protected]I followed the recipe exactly and the chicken came out perfectly. The cashew and parsley crust was crispy and flavorful, and the mustard vinaigrette was delicious. I served it with roasted vegetables and mashed potatoes, and it was a hit with my fami
Mudassir Shah
[email protected]This dish was delicious! The cashew and parsley crust added a unique and flavorful twist to the chicken, while the mustard vinaigrette provided a perfect balance of tang and acidity. I highly recommend this recipe to anyone looking for a delicious an
Clayton Wright
[email protected]The chicken was cooked perfectly and the cashew and parsley crust was crispy and flavorful. However, the mustard vinaigrette was a bit too tangy for my taste. I would recommend using a milder vinegar or adding a bit of honey to balance out the flavor
raazi arsh
[email protected]This recipe was easy to follow and the chicken turned out great. The crust was crispy and flavorful, and the mustard vinaigrette was a delicious addition. I would definitely make this again.
Nipa Rakshit
[email protected]The chicken was a bit dry, but the cashew and parsley crust was delicious. The mustard vinaigrette was also very good. Overall, I think this recipe has potential, but it needs some tweaking.
Rehman Minhas
[email protected]This dish was a bit too tangy for my taste. The mustard vinaigrette was a bit overpowering and the cashew and parsley crust didn't add much flavor. I think I'll try a different recipe next time.
Krish Shah
[email protected]I'm not a huge fan of mustard, but I decided to give this recipe a try and I'm glad I did. The mustard vinaigrette was surprisingly delicious and complemented the chicken perfectly. The chicken itself was cooked perfectly and the crust was crispy and
Sulayo Buks
[email protected]I followed the recipe exactly and the chicken came out perfectly. The cashew and parsley crust was crispy and flavorful, and the mustard vinaigrette was delicious. I highly recommend this recipe!
Tammy Ackerman
[email protected]This recipe is a keeper! The chicken was succulent and the crust was crispy and flavorful. The mustard vinaigrette was a perfect finishing touch. I'll definitely be making this again.
Mike Bourne
[email protected]The chicken turned out amazing! The crust was crispy and flavorful, and the mustard vinaigrette added a delicious tang. My family loved it.
Mohamed K
[email protected]This dish was easy to make and incredibly tasty. The chicken was crispy on the outside and moist on the inside. The mustard vinaigrette was a perfect complement to the chicken, adding a tangy and savory flavor.
Church Jenkens
[email protected]I'm not usually a fan of chicken, but this recipe changed my mind. The cashew and parsley crust was incredibly crispy and flavorful, and the mustard vinaigrette added a delightful tang. The chicken itself was cooked to perfection, tender and juicy. H
Dewald Pieterse
[email protected]Wow! This dish was a hit at my dinner party. The cashew and parsley crust added a unique and flavorful twist to the chicken, while the mustard vinaigrette provided a perfect balance of tang and acidity. Everyone raved about it!
Bkck isima
[email protected]This cashew and parsley crusted chicken with mustard vinaigrette was an absolute delight! The chicken was perfectly cooked, juicy and flavorful, with a crispy and aromatic crust. The mustard vinaigrette added a tangy and zesty touch that complemented