Recipe Instructions:
Ingredients
80g butter, softened
1 tbsp finely chopped fresh thyme leaves
2 tsp finely chopped fresh sage leaves
1 tbsp finely grated parmesan
4 (200g each) chicken breast fillets, skin on
Olive oil cooking spray
100g green beans, trimmed, halved
1 small butter lettuce, leaves separated and torn
1 Lebanese cucumber, halved lengthways, sliced
2 radishes, thinly sliced
White balsamic dressing
2 tbsp extra virgin olive oil
1 1/2 tbsp white balsamic vinegar
1 tbsp finely chopped chives
Method
Step 1
Place butter, thyme, sage and parmesan in a bowl. Season with salt and pepper. Mix well. Using your fingers, gently loosen chicken skin on each piece of chicken. Push butter mixture under skin. Place chicken on a large plate. Cover. Refrigerate for 30 minutes, or until butter is firm.
Step 2
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place chicken on tray. Spray with oil. Season with salt and pepper. Bake for 10 minutes. Reduce oven temperature to 200°C/180°C fan-forced. Baste chicken with pan juices. Bake for a further 15 to 20 minutes or until chicken is cooked through.
Step 3
Place beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 minute or until tender. Drain. Refresh under cold water. Drain.
Step 4
Make white balsamic dressing: Place oil, vinegar and chives in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Step 5
Place lettuce, cucumber, beans and radish in a bowl. Drizzle over dressing. Toss to combine. Serve chicken with salad.
