Parsley & Parmesan crumbed chicken

Name: Parsley & Parmesan crumbed chicken
Cook time: 25 min
Yield: 4

with a walnut & grape slaw

Ready in around 25 mins

RECIPE FACT:

Walnuts are the oldest tree food known to man, dating back to 7,000 B.C.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE POTATOES:

Empty the pack of steamed gourmet potatoes onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board with the palm of your hand and slicing through sideways. Place on a baking tray lined with baking paper, drizzle with a drizzle of olive oil and season with salt and pepper. Divide Parmesan & parsley crumb between breasts and coat each by push down slightly. Bake in the preheated oven for 14-16 mins.
3. TO MAKE THE WALNUT & GRAPE SLAW:

Trim the ends off the carrot then peel. Grate the carrot and place into a bowl with the sliced red & green cabbage. Cut the grapes in half then add to the bowl with the pack of honey roasted walnuts breaking up any large pieces. Pour in half of the pot of ranch dressing then mix to combine just before serving.
To serve:

Divide the walnut & grape slaw and gourmet potatoes between plates. Top with crumbed chicken and remaining ranch dressing.