Diet: Gluten Free, Nut Free, Pescatarian, Soy Free
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Description

Ingredients

• 4 chicken breasts (chopped into pieces)
• 80g panko breadcrumbs (if your gluten-free, use 2-3 slices of gf bread blended into a crumb)
• 1 egg
• 3 garlic cloves
• 500g butter beans (drained weight) (we used Queen butter beans from Bold Bean Co)
• 500g cherry tomatoes
• 1 handful parsley (chopped)
• 2 tbsp goats butter or regular butter
• 2 heaped tbsp mascarpone
• 1 red chilli (diced)

Optional

• Grating of parmesan to finish

Method

1. In a bowl, whisk together the egg and one grated garlic clove.
2. Spread the panko breadcrumbs evenly on a plate.
3. Dip the chicken pieces into the egg mixture, ensuring they are fully coated.
4. Transfer the chicken to the plate with panko breadcrumbs, rolling them thoroughly to coat all sides.
5. Heat some oil in a pan over medium-high heat. Fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Add more oil if needed.
6. Once done, transfer the crispy panko chicken to a warm plate and set aside.
7. In a large frying pan, heat a drizzle of oil over medium heat. Add the cherry tomatoes, butter beans, and chili, cooking until the tomatoes soften and the mixture is heated through.
8. In a separate pan, melt the butter over low heat. Stir in the remaining grated garlic, and once the butter has melted, remove from heat. Mix in the chopped parsley and transfer to a small bowl.
9. Stir the mascarpone into the tomato-butter bean mixture until well combined and warm.
10. To serve, divide the tomato mascarpone and butter bean medley between four bowls. Top each with the crispy panko chicken, then drizzle with the garlic-parsley butter.
11. Optional to grate some parmesan on top.