Walnut & Rosemary-Crusted Chicken

Walnut & Rosemary-Crusted Chicken

with Roasted Veggies & Garlic Aioli

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What’s not to like about crusted chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. The walnut and rosemary in the crust adds some amazing flavour, too!

Tags:Kid Friendly
Allergens:Tree NutsGlutenEggs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

2 sprig




1 clove


1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

garlic aioli


Not included in your delivery

olive oil

½ tsp





1 drizzle

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3652 kJ
Fat50.7 g
of which saturates7 g
Carbohydrate57.7 g
of which sugars9.5 g
Protein45.3 g
Sodium1176 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the potato into bite-sized chunks. Slice the red onion into thick wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.


While the veggies are roasting, pick the rosemary leaves and finely chop. Thinly slice the cucumber. Finely chop the garlic. Crush the walnuts in their packet using a rolling pin (or finely chop if you prefer).


In a shallow bowl, whisk the egg. In a second shallow bowl, combine the rosemary, garlic, walnuts, panko breadcrumbs and the salt, then season with pepper. Coat the chicken breast in the egg, then the walnut-panko mixture, pressing lightly to help the crust stick. Reserve any leftover crumb in the bowl, you will use it in step 4.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the crusted chicken until golden, 2 minutes on each side. Transfer to a second lined oven tray and sprinkle the leftover panko crumb over the chicken. Bake the chicken until cooked through, 8-12 minutes. When the chicken is done, set aside to rest.

TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is resting, combine a drizzle of vinegar and olive oil in a medium bowl. Season, then add the mixed salad leaves and cucumber and toss to coat.


Slice the walnut and rosemary-crusted chicken. Divide the chicken, roasted veggies and mixed salad between plates. Sprinkle any remaining toasted crumb over the chicken. Serve with the garlic aioli.