Cheese crusted Rangitikei free range breast fillets with rocket salad

For the Chicken:
4 Breast fillets
16 large basil leaves
200g Tomini cheese or substitute with goats cheese
Zest of 1 lemon
1 clove garlic, finely chopped
1 tsp Murray River salt flakes
2 eggs, lightly beaten
1 tbsp Dijon mustard
1 garlic clove, very finely chopped
1 cup plain flour
1/2 cup grated parmesan
1/2 cup crushed macadamia nuts
1 tbsp Cajun spice
500ml canola oil

For the Rocket Salad:
14 walnuts
60 g manchego cheese
1 pear, table ripe
12 dates
Murray river salt or good quality flake salt
2 tbsp olive oil
1 tbsp Prelibato white balsamic vinegar
250 g rocket leaves or enough for four servings

Chicken:

1. In a small bowl, mix Tomini cheese lemon zest and garlic. Set aside. Butterfly each breast, season with salt and pepper and lay 4 basil leaves in a row on each breast, covering as much of the surface as possible. Divide the cheese mixture into 4 equal amounts and spoon onto breasts. Roll the breast to encapsulate the cheese; Season again.
2. In a bowl, mix eggs, garlic and mustard. In a separate bowl, combine flour, Cajun spice, parmesan and nuts. Season to taste.
3. One at a time, dip each breast into the egg, then the flour mixture, ensuring they are fully coated. Repeat if necessary.
4. Heat oil in a large fry pan until hot (approximately 170°C) before adding chicken, then shallow fry for just a few seconds on each side until golden. They should be golden on the outside. Place on a baking tray and bake 15 – 20 minute until cooked through.

Rocket & Manchego salad with walnuts, pear and dates

Using a vegetable peeler, shave the Manchego into paper –thin slivers. Thinly slice the pears and place in a bowl with rocket, slice the dates and add to the bowl with the cheese and walnuts. Then pour over the olive oil and balsamic vinegar season with salt and pepper. Toss the salad and divide between six individual bowls or present beside the chicken.