THE ULTIMATE GUILT-FREE SUNFLOWER CHICKEN CAESAR

Sunflower seeds are a healthy, gluten-free substitute for breadcrumbs in this nutrient-dense recipe. Use this crunchy chicken in a Caesar salad, or wrap it up for something even more substantial.

INGREDIENTS

• 1/2 cup (80g) sunflower seeds (we used Woolworths Macro)
• 1/2 cup (75g) white sesame seeds
• 1 tsp garlic powder
• 2 tbs fried Asian shallots, plus extra to serve
• 2 tsp dried chilli flakes
• 2 eggs, lightly beaten
• 400g chicken tenderloins
• 8 thin slices prosciutto
• 2 baby cos lettuces, leaves separated
• Sunflower sprouts (from health food stores), to serve

Guilt-free caesar dressing

• 1 cup (280g) thick Greek-style yoghurt
• Juice of 1 lemon
• 1/2 tsp garlic powder
• 1 tbs olive oil

• METHOD

  • 1
    Preheat oven to 200°C. Grease and line a baking tray with baking paper. Place sunflower seeds in a food processor and whiz for 20 seconds or until fine crumbs. Add sesame, garlic, shallots and chilli.
  • 2
    Pulse for 10 seconds to combine. Transfer to a bowl. Place eggs in a separate bowl. Coat chicken in the crumb, then dip in the egg, then coat again in crumb. Place on tray. Arrange prosciutto around chicken and roast, turning halfway, for 20 minutes or until golden and cooked through.
  • 3
    Meanwhile, combine Caesar dressing ingredients in a bowl. Season.
  • 4
    To serve, divide lettuce leaves among serving plates. Place chicken, prosciutto and extra shallots on leaves. Drizzle with dressing and top with sprouts to serve.