One pot wonder: Peanut-crusted chicken with brocollini

Sometimes a one pot wonder doesn’t require a pot, but a simple baking tray and a trusty oven. The delicious peanut and breadcrumb crust encases the chicken leaving it juicy and tender, creating a glorious flavour combination. You can add some roasted sweet potato, quinoa, couscous or load up on the greens for a delicious and light weeknight meal.

Tip: for younger children you can cut the chicken into strips to coat, for a simple hand held finger food.

Nutrition Note: Peanuts, actually a legume rather than a nut, boost the flavour of the crumb as well as providing additional protein, fibre, folate, vitaminE and antioxidants to your family’s meal.

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Ingredients

• ¾ cup unsalted peanuts
• 3 slices multigrain bread
• 2 eggs
• 4 boneless, skinless chicken breasts – halved
• 1 tbsp olive oil
• 1 bunch brocollini
• ¼ cup crumbed *feta (optional to serve)
• *Dairy free if not using feta

Method

Step 1

Preheat the oven to 200°C and line a baking tray with baking paper -

Step 2

Place the peanuts and bread in the bowl of a food processor. Process until you have a fine crumb consistency. Transfer to a bowl -

Step 3

Crack two eggs into a bowl and beat together. Take the chicken pieces and dip in the egg and then the peanut crumb. Transfer to the baking tray -

Step 4

Drizzle the chicken with the olive oil and bake for around 15 minutes or until the chicken is cooked through. Once the chicken has been cooking for 10 minutes, wash the brocolini and place on the oven tray next to the chicken. Cook for the remaining 5 minutes or until tender -

Step 5

To serve, place a piece of chicken and some brocolini on the plate and sprinkle with feta if using -

Step 6

Storage: this meal is best enjoyed fresh. You can freeze the crumbed chicken for up to 1 month. -