A healthy twist on a pub classic, packed with flavour, super colourful + a family favourite. For a vegetarian version sub chicken for eggplant.

Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
SERVES 4
INGREDIENTS
 500 g heirloom tomatoes, colourful
 600 g chicken breast organic
 1 tuscan kale, chopped
 1 garlic
 2 olive oil
 50 g fetta
 25 g panko crumb
 1 egg
 ¼ cup gluten free flour
 50 g parmesan
 basil leaves to garnish
 ¼ parsley chopped finely
MACADAMIA PESTO
 60 g macadamia nuts
 60 g basil leaves
 60 ml water
 80 ml olive oil
 15 ml lemon juice
 8 ml honey
 salt + pepper to season
Method
1

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

To Serve
2

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

SERVES 4
INGREDIENTS
 500 g heirloom tomatoes, colourful
 600 g chicken breast organic
 1 tuscan kale, chopped
 1 garlic
 2 olive oil
 50 g fetta
 25 g panko crumb
 1 egg
 ¼ cup gluten free flour
 50 g parmesan
 basil leaves to garnish
 ¼ parsley chopped finely
MACADAMIA PESTO
 60 g macadamia nuts
 60 g basil leaves
 60 ml water
 80 ml olive oil
 15 ml lemon juice
 8 ml honey
 salt + pepper to season

Directions

Method
1

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

To Serve
2

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.

Naked Chicken Parmi, heirloom tomatoes + macadamia pesto