Save to your scrapbook
Parmesan chicken goujons & bean salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
50g Waitrose Duchy Organic Wholemeal Seeded Bloomer
25g Colla Organic Parmigiano Reggiano, grated
25g pack basil, shredded
1 pack essential Waitrose British chicken mini breast 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
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. 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.
2. Meanwhile, mix the beans, tomatoes, pesto and remaining basil, season and serve with the goujons.
Typical values per serving:
This recipe was first published in Thu Sep 15 09:46:00 BST 2016.