Quick & Easy

CHICKEN BREAST

PARMESAN-CRUST CHICKEN Serves 2

1. Fry chopped onion for 10 mins. 2. Add a crushed garlic clove for 1 minute, then 400g tinned tomatoes, ½ tsp oregano. Season. Simmer for 5 minutes. 3. Beat one egg. Mix 50g each of grated Parmesan and panko (Japanese) breadcrumbs. 4. Dust two chicken breasts in 2 tbsp flour. Dip in egg, then crumbs. Cook chicken in 4 tbsp oil for 10 minutes each side. Add two handfuls spring greens. Serve with the tomato sauce.

HONEY MUSTARD GLAZED CHICKEN Serves 2

1. Mix 1 tbsp runny honey and 1 tbsp Dijon mustard. 2. Cover two skinless chicken breasts in clingfilm and bash to 2cm with rolling pin. Drizzle with 1 tsp oil and season. 3. Griddle chicken for 5 minutes each side, on high heat. Brush with honey mix and turn for 15 seconds to glaze. Rest in foil. 4. Boil six sweetcorn cobs for eight minutes. Drain. 5. Serve the chicken and sweetcorn with a green salad.