A delicious meal that's perfect for a mid-week dinner.
Preheat the oven to 200C. Place the almonds into a blender and pulse until they form a powder. Add the parmesan cheese, breadcrumbs, parsley, zest from the lemon and a good twist of black pepper and a pinch of salt to the blender and blitz. Spread the crumb mix onto a large plate.
Butterfly the chicken breasts by turning them on their side and slicing them open creating a very large but thin chicken breast.
Whisk the eggs in a bowl.
Dip the chicken into the egg mixture then onto the plate of parmesan and almond crumb and start coating each piece. Make sure you press the crumbs firmly into the chicken and not leaving any spaces.
Place the chicken onto an oven proof tray and oven bake for 25-30 minutes. Turn the grill on for the last 5 minutes, carefully turning over to ensure even colouring.
Whilst the chicken is cooking, slice the halloumi into 4 thick slices, dry with some kitchen towel then fry in a non-stick pan over a medium heat for 45 seconds on each side, squeeze half a lemon over the top.
Slice the tomatoes, pick the basil leaves then drizzle with olive oil and balsamic vinegar, season with salt and pepper and stack with the halloumi.
Exclusive recipe from Richard Kerrigan - the former Palace butler, nutrition coach and chef, combining his love of food, nutrition and fitness to help everyday Aussies find a sustainable path to living well. For more cooking tips and training advice, head to rkthebeachlife.com.au and on Instagram @richardkerrigan_
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