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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlAdd a little Southern heat and smoke to an Italian-American classic. A zippy, raw cavolo nero salad makes a fresh foil to the cheesy crumbed chicken. Easily doubled for 4 and use a larger tin.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Heat 2 tsp oil in a medium saucepan and gently cook the garlic for 1 minute. Tip in the tomatoes, chilli paste and sugar, simmer gently for 10 minutes, then stir in the beans and season.
Meanwhile, bake the chicken, flat-side up, in a medium roasting tin for 10 minutes.
Lift the chicken out and flip it over. Pour the saucy beans into the tin, return the chicken, then top with the mozzarella. Finely grate over ½ the parmesan and bake for 15-17 minutes until melty and the chicken is crisped and cooked through with no pink meat and the juices run clear.
Pull the cavolo nero into bitesized pieces into a large bowl. Add the remaining oil, the lemon zest and juice and rub into the leaves. Season well. Shave the remaining cheese and toss it in. Serve with the chicken and saucy beans.
Typical values per serving when made using specific products in recipe
Energy | 2,718kJ/ 651kcals |
---|---|
Fat | 33g |
Saturated Fat | 8.6g |
Carbohydrates | 36g |
Sugars | 11g |
Fibre | 11g |
Protein | 46g |
Salt | 1.5g |
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33.8p each