Neven Maguire's Parmigiano Chicken with Creamy Tomato Butter Beans
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Parmigiano Chicken with Creamy Tomato Butter Beans
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets
50g Plain Flour
2 Simply Better Irish Free Range Corn Fed Large Eggs
4 Tbsp. Simply Better Irish Jersey Whole Milk
50g Simply Better Rustic Sourdough Breadcrumbs
4 Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated, plus a little extra
4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
2 Tbsp. Simply Better Italian Calabrian Chilli Paste
1 Jar Italian Sweet Red Datterini Tomatoes
2 Cartons Simply Better Organic Butter Beans, drained
3 Heaped Tbsp. Simply Better Mascarpone
40g Butter
2 Garlic Cloves, crushed
2 Tbsp. Chopped Fresh Flat-Leaf Parsley
Simply Better Sea Salt
Freshly Ground Pepper
Directions
INGREDIENTS
- 1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets
- 50g Plain Flour
- 2 Simply Better Irish Free Range Corn Fed Large Eggs
- 4 Tbsp. Simply Better Irish Jersey Whole Milk
- 50g Simply Better Rustic Sourdough Breadcrumbs
- 4 Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated, plus a little extra
- 4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
- 2 Tbsp. Simply Better Italian Calabrian Chilli Paste
- 1 Jar Italian Sweet Red Datterini Tomatoes
- 2 Cartons Simply Better Organic Butter Beans, drained
- 3 Heaped Tbsp. Simply Better Mascarpone
- 40g Butter
- 2 Garlic Cloves, crushed
- 2 Tbsp. Chopped Fresh Flat-Leaf Parsley
- Sea Salt & Freshly Ground Black Pepper
METHOD
- Cut each chicken fillet into 2 even-sized escalopes. Put the flour on a plate and season generously. Whisk the eggs in a shallow dish with the milk and season to taste. Mix the breadcrumbs and Parmigiano in a separate shallow dish.
- Heat a large non-stick frying pan over a medium to high heat. Dust the chicken in the seasoned flour and then coat in the egg mixture. Cover with an even coating of the Parmigiano breadcrumbs. Add the oil to the heated frying pan, then reduce the heat to medium and cook half the chicken for 3-4 minutes on each side until cooked through and golden brown. Transfer to a plate and keep warm, then wipe out the pan and use the rest of the oil to cook the remaining pieces of chicken.
- Meanwhile, heat a large non-stick frying pan over a medium to high heat. Stir in the Calabrian chilli paste with the tomatoes and bring to a simmer. Season generously and stir in the butter beans. Allow to warm through and then fold in the mascarpone.
- Melt the butter in a small pan with the garlic. Season to taste and stir in the parsley. Keep warm.
- Spoon the creamy tomato butter beans on to plates. Carve the Parmigiano chicken into slices and arrange alongside. Finish with a drizzle of the garlic butter and a light sprinkling of Parmigiano to serve.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets
- 50g Plain Flour
- 2 Simply Better Irish Free Range Corn Fed Large Eggs
- 4 Tbsp. Simply Better Irish Jersey Whole Milk
- 50g Simply Better Rustic Sourdough Breadcrumbs
- 4 Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated, plus a little extra
- 4 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
- 2 Tbsp. Simply Better Italian Calabrian Chilli Paste
- 1 Jar Italian Sweet Red Datterini Tomatoes
- 2 Cartons Simply Better Organic Butter Beans, drained
- 3 Heaped Tbsp. Simply Better Mascarpone
- 40g Butter
- 2 Garlic Cloves, crushed
- 2 Tbsp. Chopped Fresh Flat-Leaf Parsley
- Sea Salt & Freshly Ground Black Pepper
METHOD
- Cut each chicken fillet into 2 even-sized escalopes. Put the flour on a plate and season generously. Whisk the eggs in a shallow dish with the milk and season to taste. Mix the breadcrumbs and Parmigiano in a separate shallow dish.
- Heat a large non-stick frying pan over a medium to high heat. Dust the chicken in the seasoned flour and then coat in the egg mixture. Cover with an even coating of the Parmigiano breadcrumbs. Add the oil to the heated frying pan, then reduce the heat to medium and cook half the chicken for 3-4 minutes on each side until cooked through and golden brown. Transfer to a plate and keep warm, then wipe out the pan and use the rest of the oil to cook the remaining pieces of chicken.
- Meanwhile, heat a large non-stick frying pan over a medium to high heat. Stir in the Calabrian chilli paste with the tomatoes and bring to a simmer. Season generously and stir in the butter beans. Allow to warm through and then fold in the mascarpone.
- Melt the butter in a small pan with the garlic. Season to taste and stir in the parsley. Keep warm.
- Spoon the creamy tomato butter beans on to plates. Carve the Parmigiano chicken into slices and arrange alongside. Finish with a drizzle of the garlic butter and a light sprinkling of Parmigiano to serve.