Easy walnut and oat crusted chicken with peperonata
- Published: 20 May 16
- Updated: 18 Mar 24
Think chicken schnitzel then double the crunch factor – this nutty, oaty chicken served with a tangy peperonata is perfect for a quick midweek meal.
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Ingredients
- 100g jumbo rolled oats
- 100g walnuts, toasted in a dry pan
- 1½ tbsp dried oregano
- 4 free-range skinless chicken breasts
- Olive oil for frying
- 1 large onion
- 2 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 2 x 290g jars roasted red peppers, drained and cut into strips
- 2 free-range eggs, beaten
To serve
- Lemon wedges and chopped fresh flatleaf parsley
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Method
- 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.
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- Recipe from April 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 578kcals
- Fat
- 27.5g (4.2g saturated)
- Protein
- 50.7g
- Carbohydrates
- 28.2g (10g sugars)
- Fibre
- 7.4g
- Salt
- 1g
delicious. tips
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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