Pan-Fried Chicken

Name: Pan-Fried Chicken with Butterbeans, Ciabatta Croutons and Cherry Tomatoes
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 Ground Coriander; 2 British Chicken Breasts; 1 Butter Beans; 1 Echalion Shallot; 1 Ciabatta; 12 Red Wine Vinegar; 200 Cherry Plum Tomatoes; 15 Honey; 125 Baby Spinach; 1 Olive Oil

with Butterbeans, Ciabatta Croutons and Cherry Tomatoes

Recipe Development TeamPublished on October 17, 2018

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Recipes like Chef Lizzie’s hearty and wholesome vegetarian stew make packing in your five a day easy. Butterbeans are a great ingredient for bulking up stews as well as being a useful source of potassium. For the perfect protein combination of grain and bean, we’ve served this stew with fluffy basmati rice (the tip in step 2 will change your rice cooking game for good!). Topped with a crunchy almond salsa and a good squeeze of fresh lemon juice, this dish will nourish you from the inside out.

Tags:

Calorie Smart

Allergens:

Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Ground Coriander

British Chicken Breasts

Butter Beans

Echalion Shallot

Ciabatta

Red Wine Vinegar

(Contains: Sulphites)

200

Cherry Plum Tomatoes

Honey

125

Baby Spinach

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)487 kcal

Energy (kJ)2038 kJ

Fat11 g

of which saturates2 g

Carbohydrate42 g

of which sugars13 g

Protein51 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Plate

•Grill Pan

•Baking Tray

•Bowl

Cooking Instructions and Tips

Preheat your oven to 200°C. Halve, peel and thinly slice the shallot. Lay a chicken fillet on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other fillet(s). Season the chicken with salt and pepper. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the chicken and fry, turning occasionally, until golden on both sides, 4-5 mins. Lower the heat to medium and add the shallot and ground coriander to the pan. Cook, stirring occasionally, until the shallot is soft and the chicken cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, tear the ciabatta into roughly 2cm pieces and pop on a lined baking tray. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until golden, 6-8 mins. Drain and rinse the butter beans in a sieve. Halve the cherry tomatoes.

In a small bowl, mix together the red wine vinegar, honey and olive oil (see ingredients for amount). Season with a pinch of salt and pepper. Set aside.

When it is cooked through, remove the chicken from the pan, pop onto a plate and cover in foil to keep warm. Add the cherry tomatoes and butter beans to the now empty pan. Cook for 2 mins, then stir in the spinach a handful at a time to wilt it. Remove the pan from the heat and tip the contents into a mixing bowl.

Add the ciabatta croutons to the bowl and pour over the dressing. Toss everything together and season to taste with salt and pepper if needed. Slice the chicken into thin strips. Share the salad between your bowls and top with the chicken. Enjoy!