A healthy twist on a pub classic, packed with flavour, super colourful + a family favourite. For a vegetarian version sub chicken for eggplant.
1. Preheat oven to 210°C.
2. To make the basil pesto, place the basil, oil, water, honey, lemon juice, salt and pepper and process until combined. Add crushed nuts and set aside.
3. Place the flour, egg and breadcrumbs in 3 separate bowls. Add the chopped parsley to the breadcrumbs.
4. In batches, dust one side of the chicken in the flour, dip in the egg and press into the crumbs to coat. Line the crumbed chicken on a baking tray.
5. Bake the chicken pieces for 3–4 minutes and the sprinkle the parmesan on top and finish baking for another 4 minutes or until golden brown.
6. Saute tuscan kale in olive oil W garlic until just cooked through
1- Place sautéed tuscan kale on one side of the bowl.
2 - Toss sliced tomatoes with a dash of oilve oil, salt + pepper.
3 - Top tuscan kale with crumbed chicken and finish off with crumbled feta on the tomatoes and basil leaves as garnish.
Ingredients
Directions
1. Preheat oven to 210°C.
2. To make the basil pesto, place the basil, oil, water, honey, lemon juice, salt and pepper and process until combined. Add crushed nuts and set aside.
3. Place the flour, egg and breadcrumbs in 3 separate bowls. Add the chopped parsley to the breadcrumbs.
4. In batches, dust one side of the chicken in the flour, dip in the egg and press into the crumbs to coat. Line the crumbed chicken on a baking tray.
5. Bake the chicken pieces for 3–4 minutes and the sprinkle the parmesan on top and finish baking for another 4 minutes or until golden brown.
6. Saute tuscan kale in olive oil W garlic until just cooked through
1- Place sautéed tuscan kale on one side of the bowl.
2 - Toss sliced tomatoes with a dash of oilve oil, salt + pepper.
3 - Top tuscan kale with crumbed chicken and finish off with crumbled feta on the tomatoes and basil leaves as garnish.
