Pan-Fried Chicken Breasts with Warm Bean Salad
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This is the second time I’ve made this recipe and it was just as simple and delicious the second time around. It’s a great comfort food dish. This time, I served baked potatoes on the side for a super satisfying meal.
Pan-Fried Chicken Breasts with Warm Bean Salad
jamieoliver.com – hoppershaun
SERVES 2
2 chicken breasts
3 tablespoons olive oil
half an onion, chopped
2 cloves of garlic, chopped
2 tomatoes, cut into wedges
1 can of cannellini beans, drained
1 tablespoon chopped coriander
1 tablespoon chopped basil
good squeeze of lemon juice
salt and black pepper
1. Heat 1 tbsp of olive oil in a frying or griddle pan over a medium heat. Add the chicken breasts and cook for about 8 minutes each side, or until cooked through.
2. Meanwhile make the warm bean salad. Gently cook the onion and garlic in 2 tbsp of olive oil until the onion has softened. Add the tomatoes and cannellini beans and season with salt and pepper. Cook until warmed through and then add the chopped herbs and lemon juice. Mix well and serve alongside the chicken breasts.
MacGourmet Rating: 5 Stars
