Pan-Fried Chicken with Walnut & Lemon Dressing

This makes a good mid week meal – good flavours and easy to preparePan-Fried Chicken with Walnut and Lemon Dressing

Serves 4


* 4 chicken breasts, skin on
* Salt pepper and lemon juice


* 100g walnuts
* 2-3 cloves garlic
* Juice of a lemon
* 1 teasp. ground cumin
* 2 tablesp. coriander, chopped
* 125ml olive oil
* Salt pepper and sugar to taste
* 4 scallions, chopped

To Cook


Season the chicken with salt, pepper and lemon juice.  Set aside.

Set the oven to Gas Mark 4, 180°C, 350°F.

Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients.  Whiz for a few seconds.  Taste for seasoning, leave in the fridge until ready to serve.

Heat a pan or black grill pan.  Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin.  Turn over and cook for another 2-3 minutes.  Finish the cooking for another 10-15 minutes in the hot oven.  Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.

with special thanks to Bord Bia the Irish food board