3 Slices White Bread
1/4 cup fresh parsely, roughly chopped
2 tbsp shredded parmesan cheese
2 medium chicken breasts pounded to 1/4 inch thickness
1 tbsp Dijon Mustard
3 tbsp olive oil
1/2 small red onion, thickly sliced
1 tbsp baby capers, drained
250g green beans, ends trimmed, cut into 1/2 inch pieces
juice of 1/2 lemon
Method:
- Place bread slices in a food processor and pulse into small crumbs. Transfer to a large tray or baking dish and mix in parmesan cheese and parsely. Season well with salt and pepper.
- Using a pasty brush, coat the chicken breast with the mustard. Press the chicken into the breadcrumb mixture, coating well on all sides.
- Place a medium pan of salted water over high heat and bring to the boil. Add beans and cook until tender but still crisp, about 2 minutes. Drain and set aside.
- Heat the olive oil in large frying pan over medium-high heat until hot. Cook the chicken for 3 minutes on each side or until medium golden brown and cooked through, adding more oil as needed. Remove and place on a plate line with paper towels and light covered with foil. Drain all except 1 tbsp of oil from the pan and return to the heat.
- Reduce the heat to medium and cook the onion for about 2 minutes, until it starts to soften. Add the beans and cook a further 2-4 minutes until tender. Add capers and lemon juice and toss to combine. Season.
- To serve, slice chicken and divide between 4 serving plates. Top with green beans and capers.
