An easy midweek supper dish that's low in fat but high in flavour
Ingredients
- 4 boneless, skinless chicken breasts
- 2 thick slices wholemeal bread
- 2 tsp dried mixed herbs
- 400g can chopped tomato
- 1 garlic clove, crushed
- 1 tsp balsamic vinegar
- 2 tsp tomato purée
- 350g frozen green bean
- handful flat-leaf parsley, chopped, to serve
Method
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Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book. Place in a non-stick roasting tin. Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
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While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.