Peri Peri Crumbed Chicken and Hot Honey

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

In a small bowl, combine the breadcrumbs, peri peri seasoning and olive oil for the crumb (see pantry for amount). Season with salt and pepper.

Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book.

Repeat with the other breast(s). You have butterflied your chicken! 

Lay the open chicken breasts on a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Spoon the mayo over the top of each butterflied breast. Sprinkle over the crumb mixture and press it down with a spoon (discard any leftover crumb).

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop a small saucepan on medium heat (no oil). Once hot, add the hot sauce, honey and butter (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Whisk together until the butter has melted and the sauce has emulsified, then remove from the heat.

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

Once hot, 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.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat, season with salt and pepper and cover to keep warm.