TODAY’S RECIPE: Garlic & parmesan breaded chicken with giardiniera

CHICKEN Italian style. Serves 4 (with leftovers).

Ingredients

600g frozen veg (carrots, cauliflower and broccoli)

150ml white wine vinegar

1½ tbsp caster sugar

1 tbsp dried oregano

4 tbsp olive oil, plus extra

200g dried breadcrumbs

100g plain flour

300g low-fat yoghurt

4 tbsp milk

1 tbsp garlic granules

40g parmesan, grated

1½ tbsp dried mixed herbs

6 medium chicken breasts

Boiled new potatoes

Method

1 Make giardiniera (Italian pickled veg). Tip veg into pan, pour over boiling water, bring to boil and cook for 4 mins until tender. Drain. Set aside. Return pan to heat and pour in 150ml water, vinegar, sugar and 1½ tsp salt. Bring to boil and when sugar and salt dissolve, remove from heat. Add oregano and veg. Stir. Set aside.

2 Heat oven to 240c/220c fan/gas 9. Heat 2 tbsp of oil in pan over medium-high heat. Toast breadcrumbs for 3-5 mins until golden. Cool in bowl. Put flour and yoghurt in separate bowls. Stir milk into yoghurt. Combine garlic, breadcrumbs, parmesan and herbs with salt and pepper. 3 Put chicken between sheets of baking parchment. Bash with rolling pin to 1cm thick. Dip in flour, then yoghurt, then crumbs. Put on oiled tray and drizzle over remaining oil. Bake for 20-25 mins until cooked through and golden. Spoon on giardiniera. Serve with potatoes.

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