Macadamia Crusted Chicken With Fava Bean Salad

• 1/2 cup unsalted macadamia nuts
• 1/4 cup sesame seeds
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp ground coriander
• 4 None chicken breasts
• 1/3 cup Dijon mustard
• 1/3 cup vegetable or olive oil
• 8 oz frozen fava beans, thawed, shelled
• 1 3/4 cups canned sweet corn
• 1/2 cup roasted red peppers (from a jar), drained and finely chopped
• 1 None small red onion, finely chopped
• 2 tbsp Italian parsley, finely chopped
• 2 tbsp lemon juice
• 2 tbsp vegetable or olive oil
• 2 cloves garlic, crushed

1. In a food processor, process nuts until coarsely chopped. Add seeds, coriander and a pinch of salt and process briefly until combined. Transfer to a large plate. Brush both sides of chicken with mustard. Press chicken into nut mixture to coat lightly.
2. Preheat oven to 350u0b0F. Line a baking tray with parchment paper. Heat oil in a large frying pan over moderate heat. Cook chicken, in batches, for 1-2 mins each side or until golden. Transfer to prepared tray. Bake chicken for 10-12 mins or until cooked. Remove from oven. Stand for 5 mins. Slice thickly.
3. For the fava bean salad, cook beans in a medium saucepan of boiling water for 4 mins or until tender. Drain and refresh under cold water. Transfer to a large glass bowl. Add remaining ingredients. Season with salt and stir to combine. Serve with the chicken.

unsalted macadamia nuts, sesame seeds, cumin seeds, fennel seeds, ground coriander, chicken breasts, mustard, vegetable, beans, sweet corn, red peppers, red onion, italian parsley, lemon juice, vegetable, garlic

Taken from recipes-plus.com/api/v2.0/recipes/21084 (may not work)