Wednesday, November 9, 2011

Chicken Florentine and Green Bean Salad

I have adapted this cheesy crusted chicken from Alison Holst’s Meals without Red Meat Chicken Florentine recipe . It is one of Bob’s all time favourite dishes.

Cheesy Crust

1 cup fresh bread crumbs (I use Wholemeal which is much tastier than white)
2 Tbsp finely grated parmesan + 2 Tbsp finely grated cheddar
¼ tsp salt or ½ tsp Chicken Stock Powder
¼ tsp Dried Oregano
1 Tbsp chopped Coriander leaves
Black pepper

Put all ingredients in a jar or plastic bag and shake. You will also need a couple of medium chicken breasts. Halve each chicken breast crosswise into 2 flat pieces (you will have 4 flat-tish pieces in total) and put them between two sheets of cling film before gently banging them even flatter with a wooden rolling pin. Dip the chicken pieces in milk and then in crumb mixture. Press the crust to the chicken pieces and rest them in the fridge for 15 minutes to half an hour before pan frying.

For more Dame Alison’s yummy recipes, visit her web site here.

Bean Salad

150 grams green beans, halved diagonally and steamed (just cooked but still green)
1 medium tomato, cut  into 6-8 small wedges
2 Tbsp toasted Pine-nuts
¼ cup Balsamic Vinegar
¼ cup Virgin Olive Oil
 ½ - 1 tsp sugar
Salt & Pepper to taste

Put vinegar and sugar in a small glass jar and microwave briefly (about 30 seconds), leave to cool and then add salt and pepper and olive oil. Put the lid on and shake vigorously. Drizzle dressing on beans and tomato. Toss lightly and sprinkle the salad with pine-nuts.

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