Walnut crumbed chicken

Name: Walnut crumbed chicken
Cook time: 25 min
Yield: 4

with a kumara, broccoli and orange salad

Ready in around 25 mins

RECIPE FACT:

Dating back to 7000 B.C., walnuts are the oldest tree nut known to man.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE KUMARA AND BROCCOLI:

Cut the broccoli into small bite size florets. Empty the pack of steamed kumara onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 10 mins. Add the broccoli and cook for a further 10 mins. Remove from the oven and allow to cool.
2. TO COOK THE WALNUT CRUMBED CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways then place on another oven tray lined with baking paper. Sprinkle the walnut crumb over the chicken then drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 15 mins.
3. TO MAKE THE KUMARA, BROCCOLI AND ORANGE SALAD:

Empty the pack of baby cos lettuce leaves into a salad bowl. Peel the orange and then cut into segments. Scrape any orange juice from the board over the salad. Roughly chop the mint leaves, discarding the stalk. Add the kumara, broccoli and mint to the cos and orange then toss to combine.
TO SERVE:

Spoon a little sour cream & chive sauce and spread on the bottom of your plates. Divide the kumara, broccoli and orange salad between plates. Top with the walnut crumbed chicken. Serve with remaining sour cream & chive mayo.