Easy walnut and oat crusted chicken with peperonata
- April 2016
- Serves 4
- Hands-on 25 min
Think chicken schnitzel then double the crunch factor – this nutty, oaty chicken served with a tangy peperonata is perfect for a quick midweek meal.
- Dairy-free recipes
- 27.5g (4.2g saturated)
- 28.2g (10g sugars)
To roast your own peppers, scorch them under the grill until blackened. Cool in a freezer bag for 10 minutes, then peel off the burnt skin. Discard the seeds. You’ll need 4 peppers here.
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