Chicken with nut flavours

Tam West

Ingredients

4	Chicken breasts, skin on, approx 200g each (Main)
4 Tbsp	Almond butter, or cashew butter (Main)
12 stems	Broccolini, or broccoli (Main)
2 Tbsp	Olive oil
2 tsp	Toasted sesame oil
250 g	Oyster mushrooms, or button mushrooms
¼ cup	Almonds, toasted and coarsely chopped (increase to ½ cup if wished) alternatively use toasted cashews (Main)
1 Tbsp	Light soy sauce

Directions

1. Heat the oven to 180C. Heat a chargrill over a high heat.
2. Carefully lift the chicken skin down the length of each chicken breast and spread the meat with 1 tablespoon of nut butter. Cover nut butter with the chicken skin. Place skin-side down on the chargrill and grill until dark grill lines appear.
3. Transfer chicken breasts to a roasting dish, season with salt and freshly ground black pepper, drizzle with a dash of olive oil and place in the oven. Cook for 15 minutes or until cooked through. Don't overcook chicken breasts otherwise they will be dry.
4. Remove from the oven and cover to keep warm while you stir-fry the vegetables.
5. Steam the sprouting broccoli (broccolini) until just tender. Heat the oils together in a large frying pan or wok over a medium-high heat and add the oyster mushrooms and stir-fry for 1 minute.
6. Add the sprouting broccoli and stir-fry until hot, then stir through the nuts and soy sauce.
7. Slice the cooked chicken breasts and serve with the stir-fried vegetables.