PREP + COOK TIME 50 MINUTES SERVES 4
3 slices soy and linseed bread (120g)
20g wafer thin ham slices, chopped finely
60g finely chopped dried apricots
2 spring onions, chopped finely
2 teaspoons fresh thyme leaves
1 egg, beaten lightly
4 x 200g chicken breast fillets
1 tablespoon dijon mustard
250g chestnut mushrooms
250g cherry tomatoes on the vine
170g asparagus, trimmed
1 trimmed, cleaned sweetcorn cob
(250g), cut into 8 equal slices
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper.
2 Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
3 Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture
all over top and sides of chicken. Bake for 10 minutes.
4 Toss mushrooms, tomatoes, asparagus, sweetcorn and oil in a medium bowl; season with pepper. Bake vegetables with chicken for a further 15 minutes, or until chicken is just cooked through and crust is golden brown. Divide chicken and vegetables evenly onto four serving plates; drizzle vegetables with balsamic vinegar to serve.