Crispy chicken with cheesy homemade baked beans & chunky chips

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Preheat the oven to 220 °Cor 210 °C fan bake. Line an oven tray with baking paper.

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.

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.

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.

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.

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.

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.