
Ingredients
4 chicken breasts fillets
2 eggs, lightly beaten
2-3 tablespoons Thai basil, finely chopped
50g breadcrumbs, preferably wholewheat
20g Parmesan cheese, finely grated
some plain flour
1 large sweet potato, cut into finger thick wedges
5-8 new potatoes, cut into finger thick wedges
2 teaspoons maple syrup
1 1/2 teaspoon smoky paprika
Good drizzle of extra virgin olive oil
500g fine haricots verts/green beans
extra virgin olive oil
1 shallot, finely chopped
few springs of thyme, leaves finely chopped
Salt and pepper
garlic butter (optional)
Method
- Preheat oven to approx. 200 degrees C. Line a baking tray with baking paper.
- In
a saucepan heat a generous glug of olive oil, the paprika and maple
syrup on low heat. Stir to combine then season with salt and pepper.
- Place
the potato wedges in a bowl, add the paprika-oil and toss to coat the
potatoes. Spread the potatoes on the baking tray in a single layer and
bake in the oven for approx. 30 minutes or until golden and tender.
- Meanwhile
prepare the chicken: Season with salt and pepper then place some plain
flour in a large freezer bag. Place the egg and Thai basil in a deep
plate, and the breadcrumbs, parmesan, salt and pepper in a another deep
plate.
- Place the chicken breasts one at a time
into the bag with the flour and toss to coat. Take out and shake off
excess, then dip the breasts in the egg mixture and finally dip into
the breadcrumb-cheese mixture. Press the breadcrumbs onto the chicken
to coat evenly. Place the chicken breasts on a plate or a baking tray
lined with non-stick baking paper and refrigerate for 10-15 minutes.
- Heat
some oil in a large non-stick pan over medium heat. Remove the chicken
from the fridge and cook in batches on both sides for 2-4 minutes each
side or until cooked through. This depends on the thickness of your
chicken breasts. Place on some kitchen towel to soak any excess oil.
- For
the haricots verts, heat up a drizzle of olive oil in a pan, add the
chopped shallots and sauté till translucent. Add the beans and the
thyme and continue to sauté till the bean are soft but still crunchy.
Do not overcook.
- Serve the chicken cut into thick slices with garlic butter, the potato wedges and beans. Enjoy.
Leftover
chicken make great sandwiches the next day. Here's what I did: in small
baguette bread rolls, spread some tahini sauce and added slices of
cucumbers, tomatoes and red onions to one half of the roll. Season with
salt and pepper and then place the chicken breast slices, drizzle with
some more tahini sauce. Cover with the other half of the bread roll and
enjoy! If you have any of the beans leftover you can add these to the
sandwiches too!