MACADAMIA-CRUSTED CHICKEN WITH POTATO SALAD
Serves: 4 Time to make: 40 mins (hands-on time: 15 mins, cooking time: 25 mins) Cost per serve: $3.50 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 1 Preheat 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. 2 Line 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. 3 Meanwhile, 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. 4 Whisk 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.