today I'm going to show you how to make an almond and Parmesan from chicken with a minted green apple and celery slaw this is really just a fancy name for you to start off with we've got chicken breasts and all I'm going to do is put it between two pieces of cling wrap I'm only going to do one serve here but the recipe is for four so you can share this with your family whatever that is actually just divided a chicken breast into three pieces I'm just gonna give it a light pink with a rolling pin now once you're satisfied that's nice and evenly bashed out you try to separate the plastic just rest it in a plate so we've got corn flour this beautiful crumb of almonds so you just use slivered almonds that have been chopped up finely Parmesan time beautiful parsley and pinch of pepper and a pinch of salt sorry I've got my chicken breast here that I'm dunking in the corn flour then into the egg and make sure you thoroughly coat with the egg get rid of any excess and then into the crumb and don't be afraid to press it right into the grub because you want that to be thoroughly coated so that you've got lots of nice crispy bits so I'm just trying to put those onto a cake rack over some baking parchment and then in a minute we're going to grill it it's really important to think about the different ways you can draw texture out of your food because we respond very much to texture and I think crunch is great because it definitely makes it for you like I don't mean even something a little bit naughty maybe now I'm going to grill these on the second rack down in the oven and that's because I don't want them to burn too quickly but you do want all those crispy bits like the nuts and the parmesan to crisp up beautifully and you want a gold and result if it's not gold and don't take out of the oven Google those chicken pieces for about three minutes on each side you'll find that the last side will not crisp up quite as nice so just serve that side down now for the slaw this is green apple and I've just cut it into little buttons like this the thing that I don't like about grating is that it maximum ingredients very watery it's when you put your dressing in you're gonna dilute all the flavors and what you want is punchy flavors that make you feel like you know you eating well what we've got here is celery green apple beautiful radishes a bit of color and a bit of bite and then some mint just to refresh the palate so just before serving you can pour your dressing over and then always toss salads with your fingers because you don't want to bruise those ingredients and then I'm just going to grab the chicken out of the oven and as you can see it's really nice and golden I've got lots of crunch in it which is really important part of the dish so we're ready to play it up we've got three pieces of chicken which is awesome and then just grab handful of that slaw and what of them and there you have my chicken dish so I said the whole thing again damn I hate that name why did I make it so long so there you have it my almond and Parmesan con chicken with minted green apple and celery saw I couldn't think of a better way to end a day on this Lebanese food program