AuthorJaredCategory

Ingredients

 olive oil
 1 bunch asparagus
 1 cucumber
 1 tbsp pistachios
 2 tbsp peanuts
 ½ cup panko breadcrumbs
 300 g chicken breast
 1 tbsp balsamic vinegar
 30 g baby spinach leaves

Method

1

Preheat the oven to 200°C. Boil a kettle of water. Trim the woody ends of the asparagus and halve lengthwise. Peel the cucumber in to ribbons.

2

Crush the pistachios and peanuts to a fine crumb. Combine with panko breadcrumbs and season with salt and pepper.

3

Drizzle the chicken with olive oil and coat with the nut crumb mixture, pressing firmly so it sticks. Place the crusted chicken on a tray and top with any remaining crumb. Drizzle with olive oil. Cook in the oven for 15-20 minutes turning half way through.

4

Meanwhile, blanch the asparagus for 2-3 minutes or until bright green and tender. Drain and refresh with cold water.

5

Combine asparagus, cucumber and baby spinach in a large bowl. Dress with balsamic vinegar and olive oil.

Ingredients

 olive oil
 1 bunch asparagus
 1 cucumber
 1 tbsp pistachios
 2 tbsp peanuts
 ½ cup panko breadcrumbs
 300 g chicken breast
 1 tbsp balsamic vinegar
 30 g baby spinach leaves

Directions

1

Preheat the oven to 200°C. Boil a kettle of water. Trim the woody ends of the asparagus and halve lengthwise. Peel the cucumber in to ribbons.

2

Crush the pistachios and peanuts to a fine crumb. Combine with panko breadcrumbs and season with salt and pepper.

3

Drizzle the chicken with olive oil and coat with the nut crumb mixture, pressing firmly so it sticks. Place the crusted chicken on a tray and top with any remaining crumb. Drizzle with olive oil. Cook in the oven for 15-20 minutes turning half way through.

4

Meanwhile, blanch the asparagus for 2-3 minutes or until bright green and tender. Drain and refresh with cold water.

5

Combine asparagus, cucumber and baby spinach in a large bowl. Dress with balsamic vinegar and olive oil.

Pistachio Crusted Chicken