How to make parmesan chicken goujons and bean salad

This Italian-inspired dish is as quick as it is comforting

Parmesan chicken goujons and bean salad

Total time: 20 minutes

Serves 4

50g wholemeal seeded bloomer
25g parmesan, grated
25g pack basil, shredded
1 pack free range chicken mini fillets
1 medium free range egg, beaten
​400g butter beans, drained and rinsed
400g borlotti beans, drained and rinsed
225g pack baby plum tomatoes, halved
2 tbsp pesto

Preheat the oven to 200C, gas mark 6. Use the bread to make breadcrumbs and mix with the parmesan, half the basil and seasoning. Dip the chicken in the egg, then coat with breadcrumbs and place on a greased baking tray. Bake for 15 minutes until cooked through with no pink meat.

Meanwhile, mix the beans, tomatoes, pesto and remaining basil, season and serve with the goujons.

Image and recipe courtesy of Waitrose