Pepita and Almond Crusted Chicken

Something a little different to your standard chicken schnitty - Pepita and Almond crusted Chicken. Such a fun swap from the classic, but a little fancier if you wanna really show off 😉

Whip up a quick salad and you’ll have dinner on the table before ya know it.

Ingredients

2 chicken breasts

1.5 C Pepitas

1.5 C Flaked Almonds

1 C Greek Yoghurt

1 tbsp wholegrain mustard

2.5 tsp smoked paprika

2 tsp cumin

Method

1. Preheat your oven to 180°C.

2. Place the pepitas and almonds on a baking tray and roast in the oven for about 10-12 mins or until lightly toasted. Place aside to cool. Note: you don’t want a lot of colour on these, they’ll cook again in the pan. Allow them to cool.

3. Slice each of the chicken breasts in half lengthways. It’s easiest to lay your hand flat on top and slice horizontally. Place the chicken between two pieces of baking paper and pound it on the thicker end to even the meat out (this allows for even cooking).

4. Place the pepitas, almonds, and spices in a zip lock bag and crush until a little broken up (it’s nice to have some chunky pieces in there so don't overdo it). Place on a large plate or tray.

5. In a large bowl combine the greek yoghurt and mustard. Place each of the chicken breasts in this mixture, and then carefully coat in the pepita mixture.

6. Heat a large pan with some olive oil on medium heat. Add the chicken breasts and cook for about 2 mins on each side. Try not to mess with them too much in the pan, or you’ll have naked chicken. Once cooked on each side place on a wire rack in the oven for about 12 mins to finish cooking. I suggest serving with your favourite green veggies or a big fresh salad.