A delightful twist on a classic chicken dish, featuring a crispy herb crust and a refreshing mustard salad.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Blend the cashews into a coarse meal and mix with chopped parsley in a shallow bowl.
Ensure the cashews are not over-blended to maintain texture.
Lightly beat the eggs in another shallow bowl and place the flour in a separate shallow bowl.
Organize your coating stations for a smooth workflow.
Slice the chicken breasts horizontally and coat each piece in flour, then egg, and finally the cashew mixture.
Press the cashew mixture firmly onto the chicken for better adherence.
Heat olive oil in a non-stick pan and brown the chicken on both sides.
Cook in batches to avoid overcrowding the pan.
Transfer the chicken to a baking tray and bake for 10 minutes until cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F internally.
Combine olive oil, mustard, vinegar, and minced garlic in a jar and shake well to make the dressing.
Taste the dressing and adjust seasoning as needed.
Toss arugula, grape tomatoes, and sliced red bell pepper with the dressing in a large bowl.
Add the dressing gradually to avoid overdressing the salad.
Serve the chicken alongside the salad for a complete meal.
Garnish with additional parsley for a fresh touch.
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