Macadamia-crusted chicken with potato salad
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$3.50 per serve
(at time of publication)
Full ingredients list:
2/3 cup unsalted macadamias
1/3 cup finely chopped chives
4 x 125g chicken breast fillets
1 tablespoon Dijon mustard
700g baby new potatoes
1/2 cup frozen peas
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon toasted cumin seeds, lightly crushed
1 tablespoon pepitas, toasted
1 teaspoon poppy seeds
60g baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Place macadamia nuts in a food processor. Pulse until finely chopped, taking care not to ground to a powder. Transfer to a bowl and stir in half the chives.
Step 2Line a large baking tray with baking paper. Place chicken on the tray; spread mustard over each chicken breast; then press macadamia mixture over top of the mustard. Bake chicken for 25 minutes, or until golden and cooked through. Slice.
Step 3Meanwhile, boil potatoes in a medium saucepan for 10–12 minutes, or until tender, adding peas for the last minute of cooking time. Drain. Refresh under cold water.
Step 4Whisk together the olive oil, lemon juice and cumin seeds in a large bowl. Halve potatoes. Place potatoes in bowl with peas, pepitas, poppy seeds, baby spinach and remaining chives. Toss gently. Serve sliced chicken with the potato salad.
About this recipe
First published: September 2016