Nut-crusted chicken with tomatoes recipe

Serves 4

Prep - 10 minutes

Cook - 15 minutes

 

olive oil cooking spray

1 egg

1⁄2 cup (70 g) toasted Brazil nuts or blanched almonds, finely chopped

1⁄3 cup (30 g) wheatgerm

4 skinless chicken breast fillets (about 500 g)

2 tablespoons olive oil

250 g red cherry tomatoes, halved

1 teaspoon dried basil

 

1 Preheat the oven to 220°C. Coat a baking tray with the cooking spray.

2 Place the egg in a shallow dish and whisk with 1 tablespoon water. In another shallow dish, combine the nuts and wheatgerm. Dip the chicken into the egg, then the nut mixture. Place on the baking tray and coat chicken with cooking spray. Bake, turning once, until a meat thermometer inserted in the centre of each fillet reaches 77°C, about 15 minutes.

3 Meanwhile, heat the oil in a large frying pan over medium–high heat. Add the tomatoes and basil, then cook, until just browned, about 3 minutes. Serve tomatoes with the chicken.

Nutritional information - 1759 kilojoules, 33 g protein, 5 g carbohydrates, 4 g fibre, 30 g total fat, 7 g saturated fat, 129 mg cholesterol, 98 mg sodium