Prep: 10mins | Cook: 45mins | Serves: 2
INGREDIENTS:
450g Potatoes (chopped into 2cm chunks)
1 Red Onion (thinly sliced)
150g Green Beans (trimmed)
1 Garlic Clove (grated)
A bunch of fresh Parsley (roughly chopped)
10g Panko Breadcrumbs
Olive Oil
2 Chicken Breast
2tbs Mayonnaise
75ml Water
Milk (optional)
1tbs Balsamic Vinegar
2tbs Herbes de Provence
INSTRUCTIONS:
Preheat oven to 200C | 400F | Gas Mark 6
Bring to a boil the chopped potatoes in a saucepan adding 1/2tsp of salt.
Roughly chop the parsley and divide half into a separate bowl. Add the breadcrumbs, herbs, 1tbs of olive oil and season with salt and pepper.
Using the back of a spoon, spread the mayonnaise over top half of each chicken breast then sprinkle over the breadcrumb mixture.
Place the chicken in the oven and cook for 25-30 minutes until golden on top.
Meanwhile, drizzle some oil onto a frying pan, add the sliced onions and fry, stirring occasionally until soft for 7-10 minutes. Remove the pan from the heat and leave aside.
Once the potatoes are cooked and you can easily slip a knife through them, drain and return to the saucepan off the heat. Add a knob of butter and a splash of milk (optional) and mash until smooth. Season with salt and pepper before stirring in the fried onions and combine together.
To the same frying pan, add a little oil again and on a high heat, fry the green beans for 2 minutes. Add the garlic and water then season with salt. Cover the pan with a lid of some foil and leave to simmer until tender for 3-5 minutes. Drain any left over water then stir through the balsamic vinegar and olive oil.
To finish, drizzle the balsamic dressing around the plate and garnish with the remaining fresh parsley.
Enjoy!
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- Tanya