Crunchy Parmesan, Black Olive & Paprika Topped Chicken Breast with Brown Rice Salad
¾ cup panko breadcrumbs
½ cup black olives – roughly chopped
¾ cup finely grated parmesan cheese
½ cup fresh parsley – finely chopped
¼ teaspoon smoked paprika
Zest of 1 lemon
4 tablespoons olive oil
Sea salt and cracked black pepper
4 George and Jo’s chicken breasts
Brown Rice Salad
2 ½ cups cooked brown rice
1 red capsicum – core removed and cut into small pieces
10cm piece cucumber – seeds removed and cut into small cubes
1 medium carrot – grated or julienned
Large handful fresh mint – roughly chopped
¾ cup roasted cashew nuts
¼ cup good-quality pesto
3 tablespoon good-quality olive oil
Juice of 1 lemon
Preheat oven to 180 degrees celsius
Combine the breadcrumbs, black olives, parmesan cheese, parsley, smoked paprika and lemon zest. Stir together and then drizzle with the olive oil. Toss well to evenly coat. Taste and then season generously.
Line an oven-proof dish with baking paper and place the chicken breasts so that the side that was facing down in the packet is now on top. This side is flatter and this helps the breadcrumbs stay on top.
Pile the breadcrumbs on top of the chicken. Use your hand as a guard to stop to the crumbs falling straight off and pat down gently to help them stick.
Bake for 25 minutes. Cook slightly longer for very large pieces and slightly less for small ones. Remove from the oven and allow to sit for a few minutes before serving.
Rice Salad Method
Combine the brown rice, fresh ingredients and cashew nuts in a large bowl. In a separate bowl whisk together the pesto, olive oil and lemon juice. Pour over the rice salad and toss well. Taste and season generously.
Leftovers can be stored in the fridge in an airtight container for up to 3 days.