Cashew And Parsley-Crumbed Chicken With Mustard Vinaigrette - cooking recipe

Ingredients

3/4 cup roasted unsalted cashews
3/4 cup fresh flat-leaf parsley, finely chopped
1 cup stale breadcrumbs
2 eggs
4 chicken breast fillets, skinless
1/3 cup plain flour
2 tablespoons olive oil
250 g rocket, trimmed
250 g yellow grape tomatoes or 250 g red grape tomatoes, halved
1 medium red capsicum (also known as red bell pepper)
MUSTARD VINAIGRETTE
1 1/2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon white vinegar
2 teaspoons coarse grain mustard

Preparation

Preheat the oven to 180\u00b0C/160\u00b0C fan-forced/325\u00b0F/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.