|1 drizzle||Olive oil|
|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|
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- 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.
- 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.
- 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!
- 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.
- 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.
- 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.