Pesto & Parmesan Chicken
PREP Time: 20 MINS | Total time: 20 MINS | SERVES 2
Ingredients
• 1 Tbsp Healthy Heart Rapeseed Oil
• 2 Tbsp Basil Pesto
• 2 Chicken Breasts
• ½ Cup Greek Yoghurt
• 1 Cup Breadcrumbs
• ¼ Cup Grated Parmesan
• 12 Green Beans
• 12 Mangetout
• 4 Cherry Tomatoes
• 2 Spring Onions
• Handful Mixed Leaves
Preparation
Preheat the oven to 180C.
For the chicken: Butterfly the Chicken Breasts. Combine one tablespoon of the pesto with the yoghurt and toss with the chicken. Place the breadcrumbs and parmesan in a shallow bowl and coat the pesto chicken in the parmesan crumbs. Heat the Healthy Heart Rapeseed Oil in a frying pan and gently brown the chicken breasts for 2-3 minutes. Transfer to an ovenproof tray and bake for 5-10 minutes, depending on thickness, until cooked and golden.
For the salad: Blanch the beans and mangetout for 2-3 minutes, drain and toss with spring onion, leaves and tomato slices and top with sliced chicken. Combine the remaining pesto with a little more Healthy Heart Rapeseed Oil and drizzle over the salad and chicken.
