Ingredients Jump to Instructions ↓

  1. 1/2 small butternut pumpkin, peeled, seeded and sliced into 1cm thick wedges

  2. 1 tbsp Coles olive oil

  3. 1 sprig fresh thyme

  4. 2 cups dried breadcrumbs

  5. 1/3 cup continental parsley leaves, roughly chopped

  6. 4 Coles chicken breasts (160g each), pounded to

  7. 1cm with a meat mallet

  8. 1/2 cup Coles plain flour

  9. 3 free range eggs, lightly beaten

  10. 1/4 cup Coles olive oil

  11. 2 tbsp apple cider vinegar

  12. 1 tsp Australian Pure honey

  13. 3 tbsp Coles olive oil

  14. 1 Pink Lady apple, cored, cut into quarters and thinly sliced

  15. 3 tbsp continental parsley leaves

  16. 2 celery stalks, cut into 3mm thick strips on an angle

  17. 1 small head red fancy lettuce, leaves separated and torn into large pieces

  18. 1/2 cup crumbled blue cheese

  19. 1/4 cup toasted walnuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 240C, toss pumpkin with the tablespoon of olive oil and thyme and season with salt and pepper. Place onto a tray and in the oven for 15 minutes or until caramelised and tender. Remove from oven and let cool slightly.

  2. While pumpkin is cooking, mix the breadcrumbs with the chopped parsley in a medium mixing bowl. Season the flattened chicken with salt and pepper on both sides and lightly coat in flour. Shake off any excess.

  3. Dip chicken in the egg allowing any excess to drip off, then coat the chicken evenly with the breadcrumbs. If there are any breadcrumbs left over after the first coat, press the chicken fillets into the crumbs a second time for a thicker crust.

  4. In a large frying pan heat 2 tablespoons of oil over medium-high heat and cook chicken in two batches for 2-3 minutes per side or until golden brown and cooked through, adding more oil as needed.

  5. Remove chicken from the pan to a baking tray and place in warm oven while preparing salad.

  6. In a medium mixing bowl whisk together the vinegar and honey. While whisking slowly add the 3 tablespoons of oil in a thin stream and season to taste with salt and pepper.

  7. In a large mixing bowl, gently toss the apples, parsley, celery, and salad leaves with enough vinaigrette to coat and season to taste with salt and pepper.

  8. Slice each breast into strips and place chicken on top of each salad, drizzle with any remaining vinaigrette and serve immediately. Mound the salad onto serving plates and top with the pumpkin, blue cheese and walnuts.


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