Ingredients

• 3/4 cup roasted unsalted cashews
• 3/4 cup fresh flat-leaf parsley, finely chopped
• 1 cup stale breadcrumbs
• 2 eggs
• 4 chicken breast fillets, skinless
• 1/3 cup plain flour
• 2 tablespoons olive oil
• 250 g rocket, trimmed
• 250 g yellow grape tomatoes or 250 g red grape tomatoes, halved
• 1 medium red capsicum (also known as red bell pepper)
• 1 1/2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 tablespoon white vinegar
• 2 teaspoons coarse grain mustard

Instructions

1. Preheat the oven to 180°C/160°C fan-forced/325°F/3 gas mark.

2. Blend or process the nuts until they resemble a coarse meal; combine them in a medium, shallow bowl with the parsley and breadcrumbs; beat the eggs lightly in another medium shallow bowl and place the flour in another shallow bowl.

3. Halve the chicken pieces diagonally and slice though each piece horizontally; coat the chicken pieces in the flour and shake away any excess; dip each chicken piece in egg then in the breadcrumb mixture.

4. Heat the oil in a large pan, preferably non-stick; cook the chicken in batches until it has browned on both sides; place the chicken on an oiled oven tray; cook in the oven, uncovered, for about ten minutes or until the chicken is cooked through.

5. The Mustard Vinaigrette: make the mustard vinaigrette by combining all the ingredients in a screw top jar and shaking it well; combine the vinaigrette with the rocket, tomato halves and capsicum slices in a large bowl; toss the salad gently then serve it with the chicken.