Crispy pesto crumbed chicken
Serves 3
Ingredients
½ cup pesto
6 chicken thighs
¾ cup panko crumbs
¼ cup finely grated parmesan
Salad:
1 large zucchini
½ an avocado
¼ cucumber
Juice of half a lemon
1 tbsp extra virgin olive oil
¼ cup pomegranate seeds
½ cup soft herbs (basil and chives)
1/3 cup sliced spring onions
Salt and pepper
1/3 cup mayo
Juice of ½ a lemon
To serve: gherkins, sliced chilli (optional), dill sprigs for garnish (not optional because they are YUMMY)
Instructions
Mix the pesto and chicken together in a bowl.
In a separate bowl mix the panko and parmesan. Coat each piece of chicken with the panko mix. Pat it on firmly but be careful that the pesto doesn’t come off.
In a hot pan add about 2 tbsp of olive oil, brown the things on both side (roughly 40 secs per side or until crispy)
Put them on a lined baking tray and bake for 16-17 minutes depending on the size.
Meanwhile, mix together all of the salad ingredients (except the pomegranate) and set aside.
Mix the mayo and lemon juice together in a small bowl. Set aside.
Once the chicken is cooked. Serve on three plates with a smear of mayo on the bottom, then the chicken. Top with the dill leaves and gherkins.
Serve the salad in a bowl or on the plates and top with the pomegranate seeds.
**Add some roasted potatoes or kumara if you want to add some carbs or some garlic bread would go perfectly too!
