Herb Garden Breaded Chicken

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put a large saucepan of water on to boil with 0.5 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, trim the green beans. Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat with a drizzle of oil. 

Once hot, add the bacon to the pan and stir-fry until golden, 4-5 mins. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pop the pan back on medium-high heat (no need to clean). Add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see pantry for amount). Remove the pan from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the remaining hard Italian style cheese.

When everything's ready, serve the herb garden breaded chicken between your plates with the mash.

Add garlicky beans alongside, scattering over the bacon and drizzling over any balsamic dressing from the pan.

Finish with a sprinkling of the remaining parsley.

Enjoy!