Recipe

Solo: Chicken and Olive Parm with Creamy Bean Mash

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Solo: Chicken and Olive Parm with Creamy Bean Mash

Having a French Bistro kitchen is easier than you think, top it off with scintillating Italian Parmigiano chicken fillets and your set for the week with this white bean creamy herb mash with black olives and green beans, tomato, and mozzarella chicken.




Ingredients to serve 1

  • 1 x Chicken Breast - flattened
  • 50ml x DD Chunky Tomato Sauce
  • 25g x Black Olives
  • ¼ tsp x Dried Thyme
  • 20g x Grated White Cheddar
  • ½ tin x Butterbeans - drained and rinsed
  • 25ml x Cream
  • 10g x Crushed Garlic
  • 75g x Green Beans - stem ends trimmed
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and green beans well.

Gino's Tip

To flatten your chicken breasts, lay them out on your chopping board, cover with cling film or baking parchment and then gently pound down on them with a rolling pin until they are uniform in thickness. Pay careful attention to the thicker upper part of each breast and don't pound them to hard as the flesh could split.

Step 1 - Garlic Green Beans

Toss your green beans in a large mixing bowl with a drizzle of olive oil, salt, pepper, and your crushed garlic. Scatter onto an oven tray and pop into the oven for 10-12 minutes until lightly browned and tender.

Step 2 - Olive Chicken Parm

Season your flattened chicken breasts with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil, and once your pan is hot but not smoking, fry your chicken breasts for 2 minutes on each side until well charred. If your pan isn't big enough for all your chicken breasts then do them in batches of 1 to 2. Once done transfer to a medium baking dish and top with your black olives, DailyDish Chunky Mexican Tomato Sauce, thyme, and grated white cheddar. Pop into the oven for 3-4 minutes until your sauce is hot and cheese is gooey.

Step 3 - Butterbean Mash

Heat your cream and butter in a medium saucepan, once warm add your butterbeans with a good seasoning of salt and pepper. Cook while stirring until your beans have warmed through for about 2-3 minutes. Then using a potato masher, rustically mash your beans until mash has formed - this step is perfect for a food processor if you have one. If you are using a food processor, its best to drain the liquid and incorporate it while you're pureeing your mash. You can use a few dashes of milk to thin out your mash if it's getting too thick.

To Serve

Divide your butterbean mash amongst your servings, top with your olive chicken parm and your garlic green beans.