Pine Nut Crusted Chicken with Warm Kale Salad
Serves 4
1 Free Range Egg
1/3 cup (50g) plain flour
1 cup (120g) Almond Meal
1/2 cup (40g) grated parmesan
1/3 cup finely chopped flat-leaf parsley
1/4 cup (40g) pine nuts
500g Chicken Tenderloins
Coconut Oil
2 garlic cloves, thinly sliced
140g Chopped Kale
100g semi-dried tomatoes
2 tbs lemon juice
Method
1. Whisk egg and 1/4 cup (60ml) water in a shallow bowl. Place flour in a separate bowl. Combine almond meal, parmesan, parsley and pine nuts on a plate.
Toss chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumb mixture to coat. Transfer to a plate.
2. Heat the coconut oil in a large frying pan over medium heat. Cook the chicken for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm.
3. Heat the coconut oil in a frying pan over high heat. Add garlic and cook, stirring, for 2 mins or until golden. Add kale, semi dried tomato and lemon juice. Cook, tossing gently, for 2-3 mins or until the kale just wilts.
Serve with the chicken.
