50g breadcrumbs, made from a Juvela Gluten Free White/Fibre Loaf
Finely grated zest 1 lime
1 garlic clove, crushed
Freshly chopped parsley
For the punchy peas:
1tsp olive oil
½ red onion, finely chopped
1 clove garlic, peeled and crushed
100g frozen peas
75g edamame beans
½ red chilli, finely chopped
Handful of fresh mint
Method
Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.
Place the chicken breasts between 2 sheets of cling film and gently bash with a rolling pin until flattened.
Add the lime zest and garlic to the Mix, then coat the chicken breasts in Mix, then dip into the beaten egg, and finally coat in the breadcrumbs.
Place on a baking tray; drizzle with a little oil and bake in a preheated oven for 25minutes until golden brown.
Meanwhile, for the punchy peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook on a low heat for a few minutes, then add the peas and beans. Simmer for a couple of minutes until the peas are just cooked, then crush lightly with a fork. Stir in the chilli and mint and serve warm.
We use cookies to give you the best possible experience on our website. We’ll assume that you’re happy to receive them unless you let us know otherwise.
More Info