Chicken breast crusted with herbs is served with an accompaniment of steamed runner beans drizzled with a minty yoghurt dressing.


  • For the chicken

  • 1 skinless chicken breast, bashed out to 1cm thickness

  • handful breadcrumbs

  • 1 tbsp parsley, roughly chopped

  • 1 tbsp mint, roughly chopped

  • 1 tbsp chives, roughly chopped

  • 1 tbsp melted butter

  • ½ tsp wholegrain mustard

  • salt and freshly ground black pepper

  • For the beans

  • handful of runner beans, edges trimmed off and finely sliced on the angle.

  • 2 tbsp Greek yoghurt

  • 1 tbsp mint, finely chopped

  • ½ garlic clove finely chopped

  • For the sauce

  • 1 tbsp olive oil

  • half an onion, finely diced

  • 1 tbsp dry sherry

  • 1 tsp Worcester sauce

  • ½ tsp Dijon mustard

  • 100ml (4floz) chicken stock

  • 50ml (2floz) double cream


  • For the chicken:

  • 1.

    Pre-heat oven to 220°C/gas mark 7.

  • 2.

    Blitz the bread crumbs with the herbs and the melted butter and season.

  • 3.

    Pre-heat a frying pan until hot and add in the oil.

  • 4.

    Fry the chicken on one side for 2 minutes.

  • 5.

    Turn over and brush with wholegrain mustard then pat herb crust on top.

  • 6.

    Transfer to the oven for 10 minutes until cooked through and golden on top.

  • For the beans:

  • 1.

    Steam for 5 minutes until just tender.

  • 2.

    In a small bowl mix together the yoghurt, herbs and garlic and season.

  • For the sauce:

  • 1.

    Pre-heat frying pan and add in the olive oil.

  • 2.

    Add the onions and fry until softened.

  • 3.

    Add in the sherry and cook off the alcohol before adding the Worcester sauce, Dijon mustard and chicken stock.

  • 4.

    Simmer to reduce then add the cream.

  • To serve:

  • 1.

    Spoon the sauce on a plate and top with the chicken. Serve the beans with a dollop of the yoghurt mixture on top.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 974kj
  • Fat Total 56g
  • Saturated Fat 24g
  • Protein 77g
  • Carbohydrate 41g
  • Sugar 8g
  • Sodium 1477mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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