Crispy Chicken with Tomatoes, Basil and Cannellini Beans
This easy recipe for crispy baked chicken with cherry tomatoes, a homemade basil and pistachio pesto and plump cannellini beans is ready in just 35 minutes, perfect for busy weeknights!
Servings: 2 servings
Ingredients
Chicken & Beans
- 1 large chicken breast
- panko breadcrumbs
- plain flour
- 1 egg
- handful of cherry tomatoes
- 3 garlic cloves crushed
- 1 x 400g tin cannellini beans
- 2 heaped tbsp creme fraiche
- freshly grated parmesan to serve
For the Basil & Pistachio Pesto (optional)
- 30 g basil
- 75 g pistachios
- 45 g parmesan
- 75 ml olive oil
- juice of 1 lemon
- 2 garlic cloves grated
Instructions
- Slice the chicken lengths ways into 2 thin pieces.
- Put the breadcrumbs, flour and egg into 3 separate bowls. Coat each chicken piece in the flour, then egg, then the breadcrumbs.
- Place onto a lined baking tray, brush each side with oil and bake for 25mins at 185c.
- For the pesto, either blitz everything together in a blender, or for a chunkier consistency, blitz the pistachios, finely chop the basil, finely grate the parmesan and mix together in a bowl with the lemon, garlic and olive oil.
- For the beans, sauté the cherry tomatoes in olive oil until soft (around 10 mins) then add the garlic.
- Add the beans and simmer for a few minutes then add the creme fraiche.
- Plate up the beans and top with the chicken (sliced), drizzle over plenty of the pesto and top with a little more grated parmesan.
Notes
If you want to use jarred beans, the drained weight of a 400g tin of cannellini beans is 240g, and feel free to add some of that delicious bean stock from the jar along with the creme fraiche to help get things nice and creamy!
The homemade pesto is optional. You could use the pot of fresh basil pesto from the chilled section in the supermarket.