PARMESAN CHICKEN GOUJONS & BEAN SALAD

ingredients | serves 4 | time 20 mins

50g Waitrose Duchy Organic Wholemeal Seeded Bloomer • 25g Colla Organic Parmigiano Reggiano, grated • 25g pack basil, shredded • 1 pack essential Waitrose Chicken Mini Fillets • 1 medium Waitrose Duchy Organic Free Range Egg, beaten • 400g can Biona Organic Butter Beans, drained and rinsed • 400g can Epicure Organic Borlotti Beans, drained and rinsed • 225g pack Waitrose • Duchy Organic Baby Plum Tomatoes, halved • 2 tbsp Sacla’ Organic Vegetarian Pesto No. 6 Tomato

step 1

Preheat the oven to 200°C, gas mark 6. Use the bread to make breadcrumbs and mix with the Parmigiano, half the basil and seasoning.

step 2

Dip the chicken in the egg, then coat with breadcrumbs and place on a greased baking tray. Bake for 15 minutes until cooked through with no pink meat.

step 3

Meanwhile, mix the beans, tomatoes, pesto and remaining basil, season and serve with the goujons.

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