Ingredients

1 drizzle	Olive oil
4	Potatoes (Main)
1	Red onion
1 bunch	Fresh rosemary
2 cloves	Fresh garlic
46 g	Walnuts (Main)
640 g	Chicken breasts (Main)
1 cup	Panko breadcrumbs
1 tsp	Celery salt
2 tsp	White wine vinegar
120 g	Mixed salad leaves
100 g	Garlic aioli

Directions

1. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Slice the red onion into 3cm-thick wedges. Place the potato and onion, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
2. While the veggies are roasting, pick the rosemary leaves and finely chop. Finely chop the garlic (or use a garlic press). Finely chop or crush the walnuts in their packet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a shallow bowl, combine the rosemary, garlic, walnuts, panko breadcrumbs and the salt. Season with a pinch of pepper.
3. Drizzle the chicken with olive oil, then lightly press into the walnut-panko mixture, turning to coat both sides. TIP: Don't worry if you have leftover crumb, you'll use it in step 5!
4. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the crusted chicken and cook until golden, 3-5 minutes each side. Transfer to a plate. Return the pan to a medium-high heat, with another drizzle of olive oil if needed. Add the leftover crumb and cook until golden, 3-4 minutes. TIP: If your pan is getting crowded, cook the chicken in batches for the best results! TIP: Chicken is cooked through when it's no longer pink inside.
5. In a large bowl, combine the vinegar, olive oil (2 tbs) and a pinch of salt and pepper. Just before serving, add the mixed salad leaves and toss to coat.
6. Thickly slice the walnut and rosemary crusted chicken. Divide the chicken, roasted veggies and mixed salad between plates. Sprinkle the toasted walnut-rosemary crumb over the salad. Serve with the garlic aioli.