Method

• Put the slivered almonds, parsley and thyme into the food processor and pulse until everything is finely chopped.
• Put the almond mix, parmesan cheese and salt and pepper into a large bowl to combine and then put onto a large plate.
• Place the chicken breasts between 2 pieces of cling film and bash till they are about 7 mm thick.
• Dust the chicken breasts with cornflower, dip into the beaten egg and then into the almond crumb topping. Then place onto a piece of greaseproof paper which should be on a wire rack on top of a baking tray.
• Place into a preheated oven at 180ºC for 4-5 minutes and then turn over and cook for another 4-5 minutes. Turn the grill on high and cook for a further minute on each side.
• To make the coleslaw put the apple, celery, radishes and finely chopped mint into a large bowl.
• In a separate bowl combine the sour cream, lemon juice, honey and salt and pepper, pour over the apple, radishes, celery and mint and toss to evenly coat.