with parsley butter potatoes and radish salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Chicken Breast
320 grams
Green Pesto
30 grams
Breadcrumbs
1 pack(s)
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Baby Potatoes
500 grams
Radish
125 grams
Parsley
5 grams
Mayo
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Halve the potatoes (quarter larger pieces).
- Roughly chop the parsley.
- When the water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.
- Arrange the chicken on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Spread the pesto evenly over the tops of the chicken.
- Season the breadcrumbs with salt and pepper.
- Spoon equal amounts of the breadcrumbs onto each breast. Press down firmly with the back of the spoon to ensure it adheres.
- Place the chicken on the top shelf of the oven.
- Bake until the breadcrumbs are golden and the chicken is cooked through, 25-30 mins.
- Meanwhile, trim and quarter the radish.
- Just before serving, toss the radish and salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
- Divide the crumbed chicken between plates, adding a dollop of mayo on top.
- Serve the radish salad and parsley butter potatoes alongside.
- Finish the salad with a drizzle of balsamic glaze.
1918
kJ
Energy (kJ)
458
kcal
Energy (kcal)
13.8
g
Fat
2.8
g
of which saturates
41.4
g
Carbohydrate
10.2
g
of which sugars
7.5
g
Dietary Fiber
46
g
Protein
0
mg
Cholesterol
2.25
g
Salt
