Equipment
- 1 Oven tray
- Baking paper
- 1 Pot
- 1 Frypan
- 3 Shallow bowls
Ingredients
Chips
- 800 g potatoes or frozen chunky chips
- 1 tbsp / 15 ml olive oil
Beans
- 1 carrot
- 1 brown onion
- 2 cloves garlic
- 400 g cannellini beans
- 1 tbsp / 15 ml olive oil
- 1 tbsp Italian herbs
- 130 g tomato pesto or dip
- 400 g pasta sauce
- 1 cube vegetable stock
- 1 tsp honey
- ½ cup / 50 g cheese grated
Chicken
- 500 g chicken breasts skinless, boneless
- ¼ cup / 52 g cornflour
- 1 egg
- 1 cup / 60 g panko breadcrumbs or gluten-free breadcrumbs
- 2 tbsp Southern style seasoning
- 1 tbsp / 15 ml olive oil
To serve
- ¼ cup / 70 g tomato sauce
Instructions
Before you start
- Preheat the oven to 220 °Cor 210 °C fan bake. Line an oven tray with baking paper.
Cook chips
- Slice the unpeeled 800 g potatoes into chunky chips and toss them on the prepared oven tray with 1 tbsp olive oil. Season with salt and pepper and cook for 20-25 minutes, until tender. Turn once during cooking.
Start baked beans
- Peel and grate 1 carrot. Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Drain and rinse 400 g cannellini beans. Heat 1 tbsp olive oil in a large pot on medium-high heat. Cook the onion and carrot for 3-4 minutes until softened.
Finish baked beans
- Then add the cannellini beans, 1 tbsp Italian herbs, 130 g tomato pesto or dip, 400 g pasta sauce, 1 cube vegetable stock, 1 tsp honey and 125ml or ½ cup of water. Stir to combine and cook for 5-8 minutes, until slightly reduced. Grate over ½ cup cheese place lid on, and cook for 2-3 minutes, or until cheese is melted.
Prep chicken
- Pat 500 g chicken breasts dry. Place your hand flat on the top of the chicken and slice through horizontally. Season with salt and pepper. Add ¼ cup cornflour to a plate or shallow bowl. Whisk 1 egg in a separate shallow bowl. Combine 1 cup panko breadcrumbs and 2 tbsp Southern style seasoning on a separate shallow bowl. Coat the chicken in the cornflour, dip it into the egg, then press into the breadcrumb mixture firmly to coat.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan on medium heat. Cook the chicken for 3-5 minutes on each side (depending on thickness), or until cooked through.
To serve
- Divide the crispy chicken with cheesy tomato beans between plates. Serve with the chunky chips on the side and ¼ cup tomato sauce for dipping.
Nutrition
Calories: 737kcal | Carbohydrates: 92g | Protein: 40g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 2019mg | Potassium: 1371mg | Fiber: 24g | Sugar: 13g | Calcium: 309mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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