Coconut crumbed chicken with cabbage & apple slaw
Entice your senses with this perfectly-crisped oven baked chicken. Eat Fit Food’s winning combination of cabbage and apple slaw completes the dish and packs a sweet, nutritious burst of flavour
Serves 4 – GF | DF
4 chicken breasts
40g almond meal
40g shredded coconut
120 g apple
60 g red radish
20 g dill tips
1 egg yolk
250 ml cold-pressed canola oil
25 g Dijon mustard
50 ml lemon juice
Before you start crumbing, arrange the ingredients you’ll need for the crumb coating in the order you’ll be using them. Place the almond meal on a large plate and season with salt and pepper. Crack the egg into a bowl and use a fork to lightly whisk. Place the coconut on a separate plate.
Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. Use one hand to coat the chicken in the almond meal and shake off any excess. Then use the other hand to dip the floured chicken in the egg, making sure the piece is completely covered in the egg and making sure you drain off any excess egg.
Transfer the piece to the coconut and press firmly to coat on both sides. Place the crumbed chicken in a single layer, on a large plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest before cooking. This will help the crumb coating stick to the chicken during cooking.
Heat oven to 160°C with a rack in the middle position. Rub an oven tray and one side of a sheet of baking paper with your choice of oil; this prevents the chicken from sticking.Remove chicken from refrigerator and place in oven tray, slightly spaced apart. Place baking paper over chicken, oiled side down. Tuck the edges into the pan and press the paper down so that it’s snug around the chicken. The chicken breasts should be completely covered with the paper.
Bake for 30-40 minutes the chicken should be completely opaque all the way through.
While chicken is cooking prepare your slaw. Finely chop the cabbage, apple, radish and dill tips. Combine all slaw ingredients in a large bowl and gently mix together.
Prepare your mayonnaise by processing the egg yolk, mustard and 1 teaspoon of the lemon juice in a food processor or blender for a few seconds. With the motor running, add oil gradually, ensuring that each addition has been absorbed before adding more. When all the oil has been incorporated. Season with salt and pepper to taste.
Mix desired amount of mayonnaise through the slaw until it is all coated. Slice chicken breasts. Divide slaw across 4 plates and arrange sliced chicken breasts on top of slaw, then serve.
Recipe provided by the amazing team at Eat Fit Food.