Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette Recipe
    Lost? Site Map

    Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

    Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette. Photo by wicked cook 46

    1/3 Photos of Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    bluemoon downunder's Note:

    A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Preheat the oven to 180°C/160°C fan-forced/325°F/3 gas mark.
    2. 2
      Blend or process the nuts until they resemble a coarse meal; combine them in a medium, shallow bowl with the parsley and breadcrumbs; beat the eggs lightly in another medium shallow bowl and place the flour in another shallow bowl.
    3. 3
      Halve the chicken pieces diagonally and slice though each piece horizontally; coat the chicken pieces in the flour and shake away any excess; dip each chicken piece in egg then in the breadcrumb mixture.
    4. 4
      Heat the oil in a large pan, preferably non-stick; cook the chicken in batches until it has browned on both sides; place the chicken on an oiled oven tray; cook in the oven, uncovered, for about ten minutes or until the chicken is cooked through.
    5. 5
      The Mustard Vinaigrette: make the mustard vinaigrette by combining all the ingredients in a screw top jar and shaking it well; combine the vinaigrette with the rocket, tomato halves and capsicum slices in a large bowl; toss the salad gently then serve it with the chicken.

    Ratings & Reviews:

    • on December 31, 2009


      Originally rated on 1/23/09 - This recipe made it into my book#266453. I'd give this 10 stars if I could. This is sooooo tasty, easy and healthy. I followed the directions exactly and it produced perfect results. The cashew flavor really comes through and adds such a lovely crisp exterior to the chicken. Browning the chicken really seals in the moistness. The mustard vinaigrette is full of flavor, yet not overpowering. I just can't tell you how much I loved this for dinner tonight. I'm already craving more. Notes: I used salted cashews because I couldn't find the unsalted. I used 2 heel slices of 100 % whole wheat bread to make the bread crumbs. Also, I ended up using romaine lettuce instead of rocket or spinach (sadly, my family won't eat spinach). Quality recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2009


      DH and I made this last night for dinner and thought it was fantastic, as well as easy. The chicken had really nice flavor and came out moist. I especially loved the vinaigrette dressing. It had a nice tang to it. We used rocket for the salad, which we love. Thanks for posting---we will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2009


      This is just the bee's knees. I did a few changes . I didn't have cashews so used Macadamias ( found out after it was cooking that I did have cashews LOL) I don't care for rocket so used romaine. I used kiwi,oranges, cashews, red onion and cucumbers in the salad. I found the dressing a little mustardy for me so added some honey YUM. I served the chicken beside the salad with a and red onion and lime juice mix on top the chicken. Made for ZWT 5 for the Aus/ NZ region for team Zaar Chow Hounds

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.4
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 4.9 g
    Cholesterol 105.7 mg
    Sodium 265.9 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 4.9 g
    Sugars 5.7 g
    Protein 14.7 g

    The following items or measurements are not included:

    chicken breast fillets

    coarse grain mustard

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes