Monday, October 18, 2010

Breaded chicken : Wk43/1

Serves 4 : Very easy : Quick
4 skinless chicken breast fillets

1 x 400gm can chopped tomato and onion
1 – 2 garlic cloves, crushed
2 tsp balsamic vinegar

2 slc wholewheat bread, crumbed
1 tsp dried mixed herbs

350gm broad beans – frozen, fresh or canned
480gm new potatoes, halved

Fresh chopped parsley

Heat the oven to 200ºC.
Mix the tomato and onion, the garlic and balsamic vinegar together in a bowl.
In another bowl, combine the breadcrumbs and dried herbs.

Spray a large over-proof dish or grill pan with non-stick cooking spray.
Split the chicken breasts and open each one out like a book.
Place the breasts in the dish or pan in a single layer.

Spread the tomato mix over the chicken pieces.
Press the breadcrumbs on top of the tomato.
Bake at 200ºC for 20 – 25 minutes.

Meanwhile, cook the potatoes in lightly salted boiling water until tender.
Drain and keep warm.
Cook the broad beans according to type – fresh, frozen or canned.
Drain and keep warm.

Serve the breaded chicken garnished with chopped parsley.

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