This one is definitely our new family fav’……. amazing served with a fresh vibrant mixed salad. Make extra for lunches 🙂

Serves 4
Chicken breasts (approx. 600-800g), flattened (I put the chicken between glad wrap & hit it with a rolling pin)
1 cup oats, ground in a food processor/thermomix
⅔ cup almond meal
4 heaped tablespoons fresh parsley, finely chopped
Salt & pepper
2 eggs, whisked
Butter to cook

Avocado salsa
2 avocados, scooped out and diced
¼ red onion, finely diced
1 punnet cherry tomatoes, finely diced
Juice of 1 lime
2 teaspoons fresh coriander, finely chopped

Combine oats, almond meal and parsley in a large mixing bowl
Season to taste
Place 1 chicken breast in whisked egg
Once coated well, place in oats mixture and once again coat well
Repeat with other chicken breast
Heat butter in a large frypan on medium-high heat
Once hot, add chicken and cook for roughly 15 minutes
Whilst chicken is cooking combine the avocado, onion, tomato and coriander,coating with lime juice, set aside
Ensure chicken is cooked through completely
Serve with chunky avocado salsa & a fresh salad

Thanks to Nadia Felsch for this recipe.