Chicken breast with a nutty crust

A coat­ing of finely chopped wal­nuts adds a de­li­cious fin­ish­ing flour­ish to roasted chicken breast. Give it a try.

The Bay Chronicle - - COMMUNITY COOKBOOK - My Food Bag Fresh Start recipes are 450 calo­ries or less per serve, have lean pro­tein and loads of veg­eta­bles, and are lower in gluten and dairy.

75g plain hum­mus (store-bought) Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Toss beet­root, car­rot and roast veg­etable spice mix with oil and salt on first pre­pared tray. Sea­son with pep­per and roast for about 20 min­utes, un­til ten­der. Turn once dur­ing cook­ing. With 10 min­utes’ cook time re­main­ing, toss through broc­coli and roast, un­til ten­der.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make two thin steaks. Place on sec­ond pre­pared tray and sea­son with salt and pep­per. Brush lightly with mus­tard and evenly coat with wal­nuts.

Bake chicken (on oven rack be­low veg­eta­bles) for 6-8 min­utes (depend­ing on thick­ness), un­til chicken is cooked through. Re­move tray from oven and set chicken aside to rest for 2-3 min­utes.

When veg­eta­bles have fin­ished cook­ing, re­move tray from oven and toss through baby kale. Re­turn to oven to wilt for 1-2 min­utes. Slice chicken thickly, if de­sired.

To serve, di­vide spice-roasted beet­root, car­rot and kale be­tween plates. Top with wal­nut-crusted chicken and a dol­lop of hum­mus. Driz­zle over any rest­ing juices from chicken, if de­sired.

Wal­nut-crusted chicken with spice roasted beet­root, car­rot & kale from My Food Bag’s Fresh Start menu.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.