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Honey and rosemary chicken with parmesan beans
Honey and rosemary chicken with parmesan beans
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up this quick and easy honey chicken dish in only 30 minutes!
Ingredients:
  • 4 chicken breasts
  • 57.20 gm honey
  • 20.00 ml white wine vinegar
  • 80ml (1/3 cup) olive oil
  • 3 x 6cm sprigs rosemary
  • 2 cloves garlic
  • 1 red onion
  • 6 slices prosciutto
  • 2 x 400g cans cannellini beans
  • 150g green beans
  • 40g (1/2 cup) grated parmesan
Instructions:
  • Cut each chicken breast lengthwise into 4 pieces and score each piece with 4 cuts widthwise. Place the chicken in a shallow dish and add honey, vinegar, 2 tablespoons of oil, stripped rosemary leaves from 1 sprig, and crushed garlic. Mix well to coat the chicken.
  • In a small saucepan over medium heat, heat the remaining 2 tablespoons of oil. Peel and finely chop the onion, then add it to the saucepan. Tear the prosciutto into pieces over the saucepan and cook while stirring for 5 minutes, or until the onion starts to soften. Rinse and drain the cannellini beans, remove the rosemary leaves from the remaining sprigs, and add them to the onion mixture. Season with freshly ground black pepper, 1 teaspoon of salt, and add 375ml (1 1/2 cups) of water. Quickly trim the green beans with scissors and add them to the mixture. Bring to a simmer, cover with a lid, and cook for 10 minutes, or until the green beans are tender and the liquid is slightly reduced.
  • Heat a heavy-based frying pan over high heat. Cook half of the chicken for 2 minutes on each side or until cooked through. Transfer to a plate. Cook the remaining chicken in the same way. Return all chicken to the pan, add 60ml (1/4 cup) water and any leftover marinade, then simmer.
  • Blend in the parmesan cheese into the bean mixture and serve among plates with chicken.

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