Pistachio Dukkah Crusted Chicken Breast with Red Skin Mashed Potatoes

Ingredients

2 lbs. Lamb's Supreme® Red Skin Mashed Roasted Garlic (M62), prepared as directed, keep hot

4 boneless, skinless chicken breasts, lightly pounded

3 cups panko, seasoned to taste with salt and pepper

3 whole eggs, slightly beaten

1 head cauliflower, trimmed and cut into steaks

Pistachio Dukkah (see recipe)

1/4 cup melted butter

Curry salt

Olive oil

Dill sprigs

Pistachio Dukkah:

4 cups shelled pistachios

2 cups sesame seeds

8 Tbsp. whole coriander seeds

8 Tbsp. whole cumin seeds

4 tsp. fennel seed

4 tsp. fresh ground black pepper

4 tsp. sea salt flakes

Directions

Pistachio Dukkah:

Preheat oven to 350° F.
Place pistachio nuts on a lined baking sheet and roast for 10 minutes, or until golden brown.
Place sesame, coriander, cumin and fennel seeds on a lined baking sheet and roast for 10-15 minutes, until golden and fragrant.
Mix every 5 minutes to prevent burning.
Cool the nuts and seeds for 10 minutes.
Place pistachio nuts, seeds, salt and pepper into a food processor.
Pulse until nuts have broken down into small chunks.
Store any leftover in a dry, airtight container.

Curry Spiced Cauliflower:

Pistachio Dukkah Crusted Chicken Breast:

Plate Assembly:

Place one chicken breast on plate, alongside mound of Lamb's Supreme® Red Skin Mashed Roasted Garlic drizzled with butter and 2-3 pieces of cauliflower steak.
Garnish with dill sprigs.

Yield

4 portions