Macadamia Crusted Chicken With Fava Bean Salad - cooking recipe

Ingredients

1/2 cup unsalted macadamia nuts
1/4 cup sesame seeds
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp ground coriander
4 None chicken breasts
1/3 cup Dijon mustard
1/3 cup vegetable or olive oil
8 oz frozen fava beans, thawed, shelled
1 3/4 cups canned sweet corn
1/2 cup roasted red peppers (from a jar), drained and finely chopped
1 None small red onion, finely chopped
2 tbsp Italian parsley, finely chopped
2 tbsp lemon juice
2 tbsp vegetable or olive oil
2 cloves garlic, crushed

Preparation

In a food processor, process nuts until coarsely chopped. Add seeds, coriander and a pinch of salt and process briefly until combined. Transfer to a large plate. Brush both sides of chicken with mustard. Press chicken into nut mixture to coat lightly.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Heat oil in a large frying pan over moderate heat. Cook chicken, in batches, for 1-2 mins each side or until golden. Transfer to prepared tray. Bake chicken for 10-12 mins or until cooked. Remove from oven. Stand for 5 mins. Slice thickly.
For the fava bean salad, cook beans in a medium saucepan of boiling water for 4 mins or until tender. Drain and refresh under cold water. Transfer to a large glass bowl. Add remaining ingredients. Season with salt and stir to combine. Serve with the chicken.