Smoky chicken & bean parmesan with dressed cavolo nero

Add a little Southern heat and smoke to an Italian-American classic. A zippy, raw cavolo nero salad makes a fresh foil to the cheesy crumbed chicken. Easily doubled for 4 and use a larger tin.

Ingreadient

• 4 tsp olive oil
• 2 clove/s garlic, crushed
• 400g can peeled Italian vine cherry tomatoes
• 2 tsp Cooks’ Ingredients 3 Chilli Paste
• Pinch sugar
• ½ x 400g can Essential Butterbeans In Water, drained
• 320g 2 2 Nashville hot-style British chicken breast fillets
• 50g Essential Mozzarella, sliced (or any mild, melty cheese)
• 25g Essential Parmigiano Reggiano DOP
• 100g cavolo nero, stripped from the stems
• 1 unwaxed lemon, zest and juice (2 tbsp)

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Heat 2 tsp oil in a medium saucepan and gently cook the garlic for 1 minute. Tip in the tomatoes, chilli paste and sugar, simmer gently for 10 minutes, then stir in the beans and season.
2. Meanwhile, bake the chicken, flat-side up, in a medium roasting tin for 10 minutes.
3. Lift the chicken out and flip it over. Pour the saucy beans into the tin, return the chicken, then top with the mozzarella. Finely grate over ½ the parmesan and bake for 15-17 minutes until melty and the chicken is crisped and cooked through with no pink meat and the juices run clear.
4. Pull the cavolo nero into bitesized pieces into a large bowl. Add the remaining oil, the lemon zest and juice and rub into the leaves. Season well. Shave the remaining cheese and toss it in. Serve with the chicken and saucy beans.