Name: Crumbed chicken with citrus salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (80g) almond kernels, chopped finely; 1/3 cup (35g) wheatgerm; 2 tablespoon finely chopped fresh flat-leaf parsley; 900 gram chicken tenderloins; 2 egg whites, beaten lightly; Citrus salad; 1 (350g) ruby red grapefruit; 2 (480g) medium orange; 1 teaspoon dijon mustard; 2 teaspoon vegetable oil; 2 cup (230g) firmly packed watercress sprigs; 1 (25g) shallot, sliced thinly

Crumbed chicken with citrus salad

Almonds add a fresh, nutty taste to this crumbed chicken, which is perfectly paired with a zesty citrus salad.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1/2 cup (80g) almond kernels, chopped finely

1/3 cup (35g) wheatgerm

2 tablespoon finely chopped fresh flat-leaf parsley

900 gram chicken tenderloins

2 egg whites, beaten lightly

Citrus salad

1 (350g) ruby red grapefruit

2 (480g) medium orange

1 teaspoon dijon mustard

2 teaspoon vegetable oil

2 cup (230g) firmly packed watercress sprigs

1 (25g) shallot, sliced thinly

Method

1.Preheat the oven to 220&degC (200&degC fan-forced). Line an oven tray with baking paper.

2.Combine the nuts, wheatgerm and parsley in a medium bowl. Dip the chicken into the egg white, then in the almond mixture; place on tray. Roast, uncovered, for about 12 minutes or until the chicken is browned and cooked through.

3.Meanwhile make the citrus salad; peel and segment the grapefruit and oranges over a large bowl to collect the juice. Whisk the mustard and oil into the juice in a bowl. Add the watercress, shallot and citrus segments; toss gently. Season to taste.

4.Serve chicken with the citrus salad.

Women's Weekly Food