Bruschetta Chicken with Parsnip Chips & Balsamic Greens
Total Time 40mins
3parsnipscut into chips
550gfree range chicken breastscut into steaks
150gcherry tomato sauce
1broccolicut into small florets
200ggreen beanscut in half
Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil. Set aside a medium baking dish.
Prep parsnips and toss on a lined oven tray with oil. Season with salt and pepper and roast on lower oven rack for about 25 minutes, until tender and golden.
Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Season with salt and pepper and toss in a bowl with cornflour. Add egg to same bowl, split yolk and toss to coat. Place crumbs in another bowl, add chicken 1 piece at a time and coat well. Transfer to a plate, shaking off excess crumbs as you go.
Heat oil in a large fry pan on medium heat. Add chicken and cook for 2-3 minutes each side, until golden. Transfer to baking dish, pour over cherry tomato sauce and sprinkle over Parmesan cheese. Bake on upper oven rack for 6-8 minutes, until cheese is melted and chicken is cooked through.
Prep broccoli and beans and cook in pot of boiling water for 3-4 minutes, until bright green and tender. Drain and return to pot with spinach and vinegar. Season to taste with salt and pepper.
Slice chicken while in dish if desired.
Serve chips with chicken and greens.
Energy: 1722 kJ / 412 kCal Carbohydrates: 28.5 g Protein: 43 g Fat: 11.5 g