A crunchy, golden outer coating of almonds, parsley and mustard makes these chicken escalopes the perfect midweek meal to look forward to. Keeping things simple, we’ve served the chicken alongside sweet potato mash and roasted broccoli for extra veg goodness.
Flat Leaf Parsley
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil. Finely chop the parsley (stalks and all). Lay one chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breasts. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
In a small bowl, mix the parsley, almonds, half the mustard and a pinch of salt and pepper. Lay the butterflied chicken out flat on a large baking tray, season with salt and pepper then spread the mayo over each breast. Cover with the almond mix. Press down to make sure it sticks to the chicken. Bake on the top shelf of your oven until cooked through, 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Place the broccoli florets on a lined baking tray. Drizzle with a little oil and a pinch of salt and pepper and place on the middle shelf of your oven. Cook for 15-18 mins. Meanwhile, peel and chop the sweet potato into 2cm chunks. Add the potato to the pan of boiling water and cook until tender, 15 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander and return to the pan, off the heat.
Mash the cooked sweet potato with the remaining mustard and a good pinch of salt and pepper. Taste to check for seasoning, then divide between the plates.
Remove the chicken and broccoli from the oven, and place the chicken on top of the mash, with a portion of roasted broccoli alongside.
Tuck in and enjoy!
Wow, look what you have made! Give yourself a moment to feel proud. Share the feeling with a friend or post a photo. Now enjoy your delicious creation.