Easy Roast Chicken

PREP + COOK TIME 50 MINUTES  SERVES 4

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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.