Once it’s been put together, all you need to do is simply place it in a moderate oven for about 18 minutes. The chicken flesh should be moist and tender and the parmesan top golden and quite crunchy.
Melt the butter and add the mustard, garlic, basil, lemon zest, juice and seasoning. Dip the chicken fillets into this warm mix and place onto an oven tray.
Combine together the white breadcrumbs, parmesan cheese, chopped parsley, basil and the melted butter. Divide this mixture into 6 and place on top of each chicken fillet. Place into a pre heated oven set at 180ºC for 20 minutes or until just cooked.
Steam the beans and asparagus spears until just cooked, toss with the olive oil, salt and pepper. Top with a chicken portion and serve.
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