5 MIN CHICKEN BREAST
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
Makes: 4
Prep time: 10 mins
Cooking time: 15 mins
WHAT'S IN IT?
2 large sweet potatoes, peeled, cut into small chunks
1 tbs butter
1/4 cup grated parmesan cheese
Sea salt, to taste
4 Lilydale chicken breast, beaten out to 1cm thick*
Rice bran oil, for frying
Sea salt, to taste
400g green beans, topped
1/2 cup parsley, finely chopped
1 tbs apple cider vinegar
1 tbs extra virgin olive oil
Sea salt, to taste
Black pepper, ground, to taste
PUTTING IT ALL TOGETHER:
1. Cook sweet potato in steamer basket until soft enough to mash. Remove from heat and place into hot saucepan and mash with butter, parmesan and salt. Keep warm, until needed.
2. Season chicken breast with sea salt and cook in a large frypan over a medium high heat, work in batches, turning frequently for 5 mins or until cooked and golden.
3. In the same steamer, quickly steam your green beans (2-3mins), removed and place in a serving bowl. While still hot add oil, vinegar, salt and parsley.
4. Distribute chicken, sweet potato and beans evenly among plates, garnish with a little parsley and season with salt and pepper to taste.
Recipe notes and tips:
* To beat out your chicken breast, place breast between two pieces of baking paper and pound out with a heavy rolling pin until it is approximately 1cm thick.
