This weeknight wonder of herb-crusted chicken tastes just like classic chicken and stuffing, but it's made in about half the time. Served with creamy potato and green bean salad, it will quickly turn into a favourite dinner.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
salt (for the crumb)
salt (for the potato)
Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. Peel the potato and chop into 2cm chunks. Trim and halve the green beans. Finely chop the garlic (or use a garlic press). Pick the sage and rosemary leaves and finely chop. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book.
Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. When the potato has 2 minutes cook time remaining, add the green beans and cook until just tender. Drain the potato and green beans and set aside to cool.
While the potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the sage, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the chicken and fry until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
TIP: If the chicken doesn't fit in the pan, cook in batches!
In a large bowl, combine the salt (for the potatoes), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a squeeze of lemon juice and a pinch of pepper. Add the potato, green beans, baby spinach leaves and spring onion and toss to coat.
Divide the sage and rosemary crusted chicken and potato and green bean salad between plates. Serve with any remaining lemon wedges.