Crispy lemon & herb chicken with kale & cannellini mash
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Crisp, flavoursome chicken breasts with a smooth bean mash and seasonal kale, all brought together with a homemade tomato sauce.
Ingredients
Lemon
1 medium, juice and zest
Parsley, fresh
15 g, finely chopped
Basil, fresh
15 g, finely chopped
Parmesan Cheese
10 g, grated
Breadcrumbs, fresh
25 g, wholemeal
Chicken breast, skinless, raw
4 medium, about 1cm thick
Egg, whole, raw
1 medium, raw, beaten
Olive Oil
2 teaspoon(s)
Garlic
2 clove(s), finely chopped
Tinned Tomatoes
1 can(s), small
Kale, raw
100 g
Cannellini Beans, cooked
2 can(s), large, drained
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix together the lemon zest, parsley, half of the basil, the Parmesan and breadcrumbs, and season. Dip the chicken in the egg, then into the breadcrumb mixture. Put it onto a baking sheet and cook in the oven for 15 minutes.
2
Meanwhile, heat a pan over medium heat, add the oil and cook half of the garlic for 1 minute. Stir in the remaining basil and the chopped tomatoes, and cook for 3–4 minutes. Put into a blender and then whizz to a purée. Loosen with a little water if too thick and season to taste.
3
Bring another pan of water to the boil. Cook the kale for 2 minutes, then drain, reserving 75ml water, and set aside. Drain the cannellini beans and put them in the pan with the rest of the garlic. Cook over a low-medium heat for 1–2 minutes, then mash. Stir through the lemon juice, kale and reserved water, season and serve with the chicken, tomato sauce and lemon wedges.
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