Macadamia-Crusted Chicken with Potato Salad
The mustard and macadamia flavours combine to give this chicken dish a flavour and texture that is very special.
Servings: 4
Ingredients
- ⅔ cup unsalted macadamias
- ⅓ cup finely chopped fresh chives
- 125 g 4x chicken breast fillets
- 1 Tbsp Dijon mustard
- 700 g small new potatoes
- 1 cup frozen peas
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp toasted cumin seeds lightly crushed
- 1 Tbsp toasted pumpkin seeds
- 1 Tbsp poppy seeds
- 3 cups baby spinach
Instructions
- Preheat oven to 200°C/390°F. In a food processor, place macadamia nuts and pulse until chopped, taking car not to grind to a powder. Transfer to a bowl and stir in half the chives.
- Line a large baking tray with baking paper. Place chicken on the tray. Spread mustard over each chicken breast then press macadamia mixture over the top of the mustard. Bake chicken for 25 minutes, or until golden and cooked through. Slice widthways.
- Meanwhile, boil potatoes in a medium saucepan of enough water to cover them for 10-12 minutes, or until tender, adding peas for the last minute of cooking time. Drain. Refresh under cold water.
- In a large bowl, whisk olive oil, lemon juice and cumin seeds. Halve potatoes and place in a bowl with peas, pumpkin and poppy seeds, spinach and remaining chives. Toss gently. Serve slicing chicken with potato salad.
Notes
From: Macri, Liz (Nov 2017) Top That in: Healthy Food Guide