Short on time? This honey chicken dish can be served up in just half an hour!
Ingredients
- 4 chicken breasts
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 80ml (1/3 cup) olive oil
- 3 x 6cm sprigs rosemary
- 2 cloves garlic
- 1 red onion
- 6 slices prosciutto
- 2 x 400g cans cannellini beans
- 150g green beans
- 40g (1/2 cup) grated parmesan
Method
- Step 1To marinate chicken, cut each chicken breast lengthwise into 4 pieces, then score each piece with 4 cuts widthwise. Place in a shallow dish with honey, vinegar and 2 tablespoons oil. Strip leaves from 1 rosemary sprig, add to dish, then crush garlic over. Turn chicken to coat.
- Step 2Heat remaining 2 tablespoons oil in a small saucepan over medium heat. Peel, then finely chop onion and add to saucepan. Tear prosciutto over saucepan, then cook, stirring, for 5 minutes or until onion is starting to soften. Rinse and drain cannellini beans, strip leaves from remaining rosemary sprigs, then add to onion mixture. Season with freshly ground black pepper and 1 teaspoon salt. Add 375ml (1 1/2 cup) water. Working quickly, using scissors, trim green beans and add to mixture. Bring to a simmer, cover with a lid, then cook for 10 minutes or until green beans are tender and liquid is slightly reduced.
- Step 3Meanwhile, heat a heavy-based frying pan over high heat. Add half the chicken and cook for 2 minutes each side or until cooked through. Transfer to a plate. Repeat with remaining chicken. Return all chicken to pan, add 60ml (1/4 cup) water and any remaining marinade, then bring to a simmer.
- Step 4Stir parmesan into bean mixture, then divide among plates with chicken.
- High fibre
- High protein
- Low carb
Nutrition
3387 kj
Energy
31g
Fat Total
8g
Saturated Fat
15g
Fibre
74g
Protein
145mg
Cholesterol
1547.49mg
Sodium
15g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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