EASY ROAST CHICKEN

PREP + COOK TIME 50 MINUTES SERVES 4

3 slices soy and linseed bread (120g) 20g low-fat ham slices, chopped finely 1/3 cup (55g) finely chopped

dried apricots

2 green onions, chopped finely 2 teaspoons fresh thyme leaves

1 egg, beaten lightly

4 x 200g chicken breast fillets 1 tablespoon dijon mustard

250g swiss brown mushrooms

250g trussed cherry tomatoes

170g asparagus, trimmed

1 trimmed, cleaned corn cob

(250g), cut into 8 equal slices 1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper.

2 Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.

3 Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture all over top and sides of chicken.

Bake for 10 minutes.

4 Toss mushrooms, tomatoes, asparagus, corn and oil in a medium bowl; season with pepper. Bake vegetables with chicken for a further 15 minutes, or until chicken is just cooked through and crust is golden brown. Divide chicken and vegetables evenly onto four serving plates; drizzle vegetables with balsamic vinegar to serve.