4 skinless chicken breast fillets
1 x 400gm can chopped tomato and onion
1 – 2 garlic cloves, crushed
2 tsp balsamic vinegar
2 slc wholewheat bread, crumbed
1 tsp dried mixed herbs
350gm broad beans – frozen, fresh or canned
480gm new potatoes, halved
Fresh chopped parsley
Method
Heat the oven to 200ºC.
Mix the tomato and onion, the garlic and balsamic vinegar together in a bowl.
In another bowl, combine the breadcrumbs and dried herbs.
Spray a large over-proof dish or grill pan with non-stick cooking spray.
Split the chicken breasts and open each one out like a book.
Place the breasts in the dish or pan in a single layer.
Spread the tomato mix over the chicken pieces.
Press the breadcrumbs on top of the tomato.
Bake at 200ºC for 20 – 25 minutes.
Meanwhile, cook the potatoes in lightly salted boiling water until tender.
Drain and keep warm.
Cook the broad beans according to type – fresh, frozen or canned.
Drain and keep warm.
Serve the breaded chicken garnished with chopped parsley.
