Ingredients
90g multigrain bread
about 2 slices
1 clove garlic
minced
10g parmesan cheese
grated
1 tsp black pepper
4 chicken breasts
130g each
oil spray
225g snow peas
trimmed
50g spinach leaves
chopped
1 tbsp lime juice
or lemon juice
2 tsp sesame oil
1 tsp olive oil
1 tsp soy sauce
1 tsp sugar
Equipment
- 1 food processor
- 1 oven tray
- 1 baking paper
- 1 small-medium saucepan
- 1 jar
Instructions
- Place bread, garlic, parmesan and pepper in a food processor and pulse until it resembles fine breadcrumbs.
- Preheat the oven to 200°c and line an oven tray with baking paper.
- Slice each chicken breast in half lengthways to make 2 thin steaks.
- Place chicken steaks on oven tray, spray lightly with oil and top generously with bread crumbs.
- Spray breadcrumbs lightly with oil and bake in the oven for 8 minutes until chicken is cooked through.
- While chicken is cooking, bring a small-medium saucepan of water to a boil, add snow peas for 2 minutes and drain.
- Refresh peas in icy cold water, drain and pat dry. Toss snow peas with spinach.
- Add lime juice, sesame oil, olive oil, soy sauce and sugar in a jar and give a good shake.
- Pour dressing over salad.
- Serve salad with schnitzel and a lemon wedge if you like.
