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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.

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