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Parmesan and Dijon-crusted chicken
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Try Chef Curtis Stone's savory Parmesan and Dijon mustard coated chicken strips for a delicious family dinner.
Ingredients:
  • 3 slices Smart Buy white bread
  • 62.50 ml fresh parsley, roughly chopped
  • 40.00 ml Brand Shredded Parmesan Cheese
  • 600g chicken breast
  • 23.40 gm Brand Dijon Mustard
  • 54.60 gm olive oil
  • 1/2 small red onion, thickly sliced
  • 20.00 ml Brand Baby Capers, drained
  • 250g green beans, ends trimmed, cut into 3cm pieces
  • 1/2 lemon, juice
Instructions:
  • Pulse bread slices in a food processor until fine crumbs form. Combine with parmesan cheese and parsley in a large tray or baking dish. Season generously with salt and pepper.
  • Brush the chicken breast with mustard using a pastry brush, then coat it thoroughly on all sides with the breadcrumb mixture.
  • In a medium pan of boiling salted water, cook beans for about 2 minutes until tender yet crisp. Drain and set aside.
  • In a large frying pan, heat olive oil over medium-high heat until sizzling. Sear chicken on both sides for 3 minutes each until beautifully golden and fully cooked, adding more oil if necessary. Transfer to a paper towel-lined plate, cover with foil, and set aside. Keep 1 tablespoon of oil in the pan and return to heat.
  • Lower the heat to medium and sauté the onion for 2 minutes until it becomes soft. Stir in the beans and continue cooking for another 2-4 minutes until they are tender. Mix in the capers and lemon juice, then toss everything together. Season to taste.
  • Divide sliced chicken onto 4 plates, then layer with green beans and capers for a delightful presentation.

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