-
Heat the oven to 200C/Fan
180/Gas 6. Mix the parmesan, lemon zest and breadcrumbs.
Dust the flattened chicken breasts with flour, then dip in
the egg, and coat in the breadcrumb mix. Put onto a baking tray,
drizzle with 1 tsp oil and bake for 20 - 25 mins until the
chicken is cooked through and the breadcrumbs are golden.
-
Parboil the potatoes for 5
minutes, then tip the potatoes in a roasting tin with a
tablespoon of oil and toss to coat well. Pour the stock
over the potatoes. Cook for 40 - 45 minutes until tender.
Transfer to the stove top and toss over a medium heat
until almost all of the liquid has been absorbed and
turned to a shiny glaze - about 15 minutes. Scatter over
the thyme and serve.
-
Blanch the green beans in
boiling water for 3 mins, then fry for a further 5 mins,
adding the lemon juice at the last minute. Add the parsley
and toss together well before serving with the chicken and
lemon wedges.
|
DAILY
DINNERS 
