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

1. Preheat oven to approx. 200 degrees C. Line a baking tray with baking paper.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. 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!