- 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
- Preheat oven to 450.
- On a baking sheet, spread hazelnuts and toast for 5 minutes. Allow to cool.
- 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
- 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.
- Using a very sharp knife, slice chicken breast into 3 or 4 pieces and fan out over 1 ½ cups of Hazelnut salad.