• 2 Tbsp. chopped hazelnuts
  • 1 ½ cups ground multi-grain flakes
  • ½ tsp. ground cinnamon
  • ½ tsp. chopped rosemary
  • ¼ cup chopped parsley
  • ½ tsp. black pepper
  • Pinch salt
  • ¾ cup soy mayonnaise
  • 6 skinless chicken breast halves, boned and defatted
  • 1 Tbsp. olive oil
  1. Preheat oven to 450.
  2. On a baking sheet, spread hazelnuts and toast for 5 minutes. Allow to cool.
  3. In a medium bowl, combine multi-grain flakes, cinnamon, rosemary, parsley, black pepper and salt. Set aside. Coat each piece of chicken with soy mayonnaise and dredge in seasoned cereal mixture
  4. Lightly coat a shallow baking dish with olive oil.  Arrange chicken breast in dish, and bake for 15 to 17 minutes, or until juices run clear when pierced with a fork.
  5. Using a very sharp knife, slice chicken breast into 3 or 4 pieces and fan out over 1 ½ cups of Hazelnut salad.

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