• Basil Chicken With Creamy Mustard Potatoes
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Basil Chicken With Creamy Mustard Potatoes

Basil Chicken With Creamy Mustard Potatoes

  1. 1 tbsp Wholegrain Mustard
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 3 g Rosemary
  4. 1 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  5. 1 tsp Honey
  6. 50 g Green Beans
  7. 150 g Free-Range Chicken Breast
  8. 1 tbsp Finely Grated Parmesan
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Egg - PANTRY ITEM
  11. 150 g Chat Potatoes
  12. 0 cup Breadcrumbs
  13. 5 g Basil
  1. 1 tbsp Wholegrain Mustard
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 5 g Rosemary
  4. 2 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  5. 1 tsp Honey
  6. 100 g Green Beans
  7. 300 g Free-Range Chicken Breast
  8. 2 tbsp Finely Grated Parmesan
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Egg - PANTRY ITEM
  11. 300 g Chat Potatoes
  12. 1 cup Breadcrumbs
  13. 10 g Basil
  1. 2 tbsp Wholegrain Mustard
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 8 g Rosemary
  4. 3 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  5. 2 tsp Honey
  6. 150 g Green Beans
  7. 450 g Free-Range Chicken Breast
  8. 3 tbsp Finely Grated Parmesan
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Egg - PANTRY ITEM
  11. 450 g Chat Potatoes
  12. 1 cup Breadcrumbs
  13. 15 g Basil
  1. 2 tbsp Wholegrain Mustard
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 10 g Rosemary
  4. 4 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  5. 2 tsp Honey
  6. 200 g Green Beans
  7. 600 g Free-Range Chicken Breast
  8. 4 tbsp Finely Grated Parmesan
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Egg - PANTRY ITEM
  11. 600 g Chat Potatoes
  12. 1 cup Breadcrumbs
  13. 20 g Basil
  1. 3 tbsp Wholegrain Mustard
  2. 0 Salt And Pepper - PANTRY ITEM
  3. 15 g Rosemary
  4. 6 tbsp Mayonnaise Or Greek Yoghurt - PANTRY ITEM
  5. 3 tsp Honey
  6. 300 g Green Beans
  7. 900 g Free-Range Chicken Breast
  8. 6 tbsp Finely Grated Parmesan
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 Each Egg - PANTRY ITEM
  11. 900 g Chat Potatoes
  12. 2 cup Breadcrumbs
  13. 30 g Basil

Prep:

  1. Wash and quarter potatoes.
  2. Cut chicken into two schinitzel pieces.
  3. Wash basil and pick off the leaves.
  4. Wash and trim green beans.

Method:

  1. Heat oil in a large frying pan over medium to high heat. Add the chicken – two pieces at a time. Cook for about 4 minutes on each side or until golden brown and cooked thoroughly.
  2. Half cover the potatoes with cold salted water and bring to the boil. Cover and cook for 7 to 10 minutes or until tender. Drain the potatoes. Put the hot potatoes into a large bowl and add mayonnaise or yoghurt, honey and mustard. Toss to combine. Cover to keep warm.
  3. In a medium bowl, combine the egg and pesto. On a separate plate, combine the breadcrumbs and parmesan. Individually dip the chicken pieces into the egg mixture, then coat with breadcrumbs and parmesan. Press the crumbs on firmly.
  4. Make pesto by grinding the basil and salt together in a mortar and pestle. Add a little olive oil.
  5. Serve the chicken with the warm potatoes and a side of green vegetables. Garnish with rosemary.
  6. In the same pot of boiling water, cook the beans for 4 to 5 minutes or until just tender. While the vegetables are cooking, carefully dip the rosemary into the boiling water for a few seconds. When cool, strip leaves from the stem. Drain the beans, then drizzle with olive oil.
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