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Easy walnut and oat crusted chicken with peperonata

Think chicken schnitzel then double the crunch factor – this nutty, oaty chicken served with a tangy peperonata is perfect for a quick midweek meal.

Think chicken schnitzel then double the crunch factor – this nutty, oaty chicken served with a tangy peperonata is perfect for a quick midweek meal.

Ingredients

To serve

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Heat the oven to 200°C/ 180°C fan/gas 6. Put the oats, walnuts and ½ tbsp oregano in a food processor and pulse to a crumb-like texture (or chop very finely). Season well.
Put each chicken breast between 2 pieces of baking paper and flatten with a rolling pin until around 2cm thick.
Pour a glug of olive oil in a saucepan and fry the onion over a medium heat until soft. Add the garlic and fry for 1 minute, then add the tomatoes, peppers and rest of the oregano. Cook for 15 minutes, stirring often. Season to taste.

Meanwhile, put the eggs in a shallow bowl and the walnut/oat mix onto a large flat plate. Dip the chicken breasts into the egg, followed by the walnut/oat mix, then put on a baking sheet.
Heat a glug of olive oil in a pan over a medium heat and fry the chicken for 2-3 minutes on each side until golden (in 2 batches if need be). Return them to the baking sheet, then bake for 10 minutes, turning once. Slice the chicken, then serve with the peperonata.

Nutrition: per serving

To roast your own peppers, scorch them under the grill until blackened. Cool in a freezer bag for 10 minutes, then peel off the burnt skin. Discard the seeds. You’ll need 4 peppers here.

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