Crispy Chicken with Nduja & Feta Butterbeans

INGREDIENTS

• 2 Simply Better Irish Cornf Fed Chicken Breast Fillets
• 70g Simply Better Rustic Sourdough Breadcrumbs
• 1 Tbsp Simply Better Poultry Seasoning
• 2 Tbsp Simply Better Parmigiano Reggiano PDO
• 40g Plain Flour
• 1 Simply Better Irish Free Range Corn Fed Large Egg
• 1 Tbsp Simply Better Organic Irish Jersey Milk
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better Tomistar Tomatoes, cut in half
• 1 Pack Simply Better Handmade Nduja & Feta Pasta Sauce
• 1 Pack Simply Better Organic Butter Beans, drained
• 1 Tbsp Simply Better Italian Mascarpone
• 2 Tbsp Fresh Basil, torn
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

METHOD

1. Cut each chicken fillet into 2 even-sized escalopes. Put the flour on a plate and season generously. Whisk the egg in a shallow dish with the milk and season. Mix the breadcrumbs and poultry seasoning in a separate shallow dish. Dust each chicken fillet into the seasoned flour, then coat in the egg mixture and finally cover evenly with the sourdough breadcrumbs.
2. Heat a large non-stick frying pan over medium to high heat. Add 1 Tbsp. of the oil, then reduce the heat to medium and cook the chicken for 3–4 minutes on each side until golden and cooked through. Transfer to a plate and keep warm.
3. Meanwhile, heat the remaining oil in a frying pan or skillet pan over a high heat. Add the tomatoes and allow to char for two minutes, before reducing the heat and allowing the tomatoes to soften for 5–8 minutes. Stir in the nduja and feta pasta sauce cook for a further 4 minutes, add the butterbeans and mascarpone, stir well to combine and simmer for 2–3 minutes before finishing with fresh basil.
4. Slice the chicken, spoon the nduja and feta butterbeans into warmed wide rimmed bowls and top with the chicken. Garnish with a little extra basil if liked.