Buttery Griddled Chicken with Rocket Pesto Beans

I did the gym again tonight. My aim is 3 days a week for as long as possible. If I put it in writing I might stick to it. Also, it’s my busiest (and favourite) time of year at work with year ends and budget preparations but I’m tired and the gym really invigorates.

We have had some great meals this week and tonight was no exception. The recipe can be found on the Delicious website but here’s mine.

As much as I love buying my chicken from the market, sometimes you can’t turn down a bargain and Morrisons are doing two chicken crowns for £5. An amateur butcher like Mr S can have one cut into 2 breasts and butterflied in seconds. Job done.

Whizz up parsley, rocket, garlic, seasoning and then add extra virgin rapeseed oil. Give it another whizz then add grated Parmesan.

Butterfly a couple of chicken breasts then oil and season them.

Get some drained and rinsed tinned beans on the heat in a pan, I used a tin of haricot and a tin of black eyed beans. Pop in a bit of chicken stock and stir from time to time.

Get a frying pan on and add the chicken. We cooked ours for four minutes each side then pop some butter in the pan and cook until brown and nutty smelling.

Drain the beans then stir in the pesto. Serve the chicken on top of the beans and drizzle with the nutty butter.

TWD_3004_Butter_Chicken

Mr S gave this 10 out of 10. Although chicken is to him what spinach is to Popeye.

Using CHICKEN CROWN, HARICOT BEANS, BLACK EYED BEANS, CHICKEN STOCK, ROCKET, PARSLEY, GARLIC, EXTRA VIRGIN RAPESEED OIL, PARMESAN and BUTTER…

This was dinner…30th April 2014.

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