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Bruschetta Chicken with Parsnip Chips & Balsamic Greens

Servings 4
Total Time 40 mins



  • 3 parsnips cut into chips
  • 1 tsp oil


  • 550 g free range chicken breasts cut into steaks
  • 2 tsp cornflour
  • 1 egg
  • 100 g wholemeal breadcrumbs
  • 2 tsp oil
  • 150 g cherry tomato sauce
  • 50 g Parmesan cheese grated


  • 1 broccoli cut into small florets
  • 200 g green beans cut in half
  • 75 g baby spinach
  • 2 tsp balsamic vinegar


  • 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
Calories: 412kcal